This IgE allergy tests uses a small blood sample to determine if you are allergic to garlic. 

Garlic is a plant commonly used for flavoring in a wide variety of food. Its bulb can be eaten raw or cooked, and it can also be found in powder and oil form. Some people take garlic as a dietary supplement for its potential health benefits, like lowering cholesterol and high blood pressure. 

Common Foods with Garlic to Avoid

Garlic is a common ingredient in:

• Soups 
• Stews
• Pastas like spaghetti and lasagna
• Sauces
• Salad dressing
• Chutneys
• Butters and oils
• Seasoned meats
• Italian and Indian foods

Because of garlic’s widespread use, people with a garlic allergy should carefully read food ingredient lists for pre-packaged foods and speak with restaurant staff about their allergy. A person can be allergic to fresh garlic, cooked garlic, or all forms of garlic. 

Exposure Routes

• Through eating: consuming food containing garlic 
• Through the skin: chopping garlic can expose skin to direct contact
• Through inhalation: breathing dust from dried garlic or garlic skin

Who Does a Garlic Allergy Affect?

Most people eat garlic often because it is included in many types of cuisine. According to the Anaphylaxis Campaign, garlic allergies are rare, and garlic intolerance is more common. However, garlic allergies are possible and when they occur, they can range from mild to severe. 

People exposed to garlic include: 

• People who prepare their own meals with garlic
• People who eat pre-cooked or processed foods with garlic or garlic products
• Chefs who cut, handle, and cook with garlic
• Garlic workers

Garlic belongs to the lily family and shares similarities with certain vegetables. Anyone with a garlic allergy or intolerance may also have a sensitivity to onions, leeks, chives, or shallots.

Garlic Allergy Reactions 

Food allergies happen when the body mistakenly identifies what you’re eating as a foreign invader. In response, your body overreacts and tries to fight off what it views as a threat. The immune system produces specific IgE antibodies and causes an allergic reaction. 

Symptoms of a garlic allergy include:

• Asthma
• Contact dermatitis
• Rhinitis (runny nose)
• Sneezing
• Hives
• Nausea
• Swelling of lips or tongue
• Difficulty swallowing

In rare cases, a potentially fatal allergic reaction called anaphylaxis can occur. It’s more likely with raw, rather than cooked, garlic.

HealthLabs.com offers an easy, virtually pain-free blood test to determine your allergy status without the pain and discomfort of a traditional Skin Prick test.  With a quick blood draw, our test can measure IgE antibodies for your specific potential allergen. 

• No uncomfortable skin pricks
• No fasting necessary
• Accurate results within 1 to 3 days

Sources

1. “Onion and Garlic.” Anaphylaxis Campaign. https://www.anaphylaxis.org.uk/knowledgebase/onion-and-garlic-allergy/
2. Ma, S. & Yin, J. (2012, August). Anaphylaxis induced by ingestion of raw garlic [Abstract]. Foodborne Pathogens Disease, 9(8), 773-775. ncbi.nlm.nih.gov/pubmed/22817136