Allergen,Individual-FoodGarlicLehsoon (Allium Sativum)

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.

Some individuals, however, are allergic to garlic. Garlic is part of the family of alliums. Individuals may also have an allergy to other foods in this family if they are allergic to garlic. In these plants, the proteins, or allergens, are similar to each other, so the immune system could respond to any of them. When this happens, it is referred to as cross-reactivity. In this plant family, other vegetables include chives, onions, shallots, leeks etc.

Like every allergy, a garlic allergy causes a reaction in the immune system. When contact is made with the allergen, the body views it as toxic and becomes sensitized, producing IgE antibodies against these contaminants. These antibodies trigger the release of histamines, which will cause the symptoms of an allergic reaction.

Associated Tests:

Allergy - Adult (Comprehensive) Panel

Allergy Screening

Written by: Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry