Quick Facts
- Sample: Blood
- Fasting: No special preparation is required
- Turnaround: 3-5 business days. May take longer based on weather, holiday, or lab delays.
What This Test Measures
This test measures the level of dill-specific IgE antibodies in your blood (biomarker F277-IgE Dill). IgE antibodies are produced by your immune system when it identifies a substance, in this case proteins in dill, as a potential threat. This is a single allergen test, so it reports on dill only and does not include results for any other food, spice, or allergen. The test uses a blood specimen and reports dill-specific IgE antibody levels rather than evaluating your overall risk of food allergy.
Benefits
- Measures IgE antibody levels specific to dill
- Uses a standard blood draw, no special equipment needed
- Provides objective lab data to discuss with your provider
- Requires no fasting or special preparation
- Focuses specifically on one identified allergen
Who Is This Test For?
- Individuals who have noticed symptoms after eating dill or dill-containing foods
- People experiencing oral tingling, swelling, or itching after dill exposure
- Individuals with digestive symptoms, such as nausea or abdominal discomfort, following dill consumption
- People who have had skin reactions, such as hives or blisters, associated with handling or eating dill
- Individuals working with a healthcare provider to investigate a suspected dill allergy
How It Works
- Order Your Test Online
- Visit a Local Lab
- Get Results Online
FAQ
1. What does this test measure, and how is it different from other food allergy tests?
This test measures dill-specific IgE antibodies in a blood sample, reported as the F277-IgE Dill biomarker. Because it targets a single allergen, it differs from broader panels that screen multiple foods at once. It does not report on other spices, foods, or antibody classes such as IgG, and a result reflects sensitization to dill specifically rather than a general food allergy assessment.
2. Who should consider this test, and when?
People who have experienced symptoms such as oral tingling, swelling, hives, abdominal discomfort, or breathing difficulty after eating or handling dill may consider this test. It may also be relevant for those who have noticed skin reactions after contact with dill. Testing is typically considered after a suspected reaction, as part of a broader conversation with a healthcare provider.
3. What causes an allergic reaction to dill?
An allergic reaction to dill occurs when the immune system identifies proteins in dill as harmful and produces IgE antibodies against them. When you're later exposed to dill, these antibodies trigger the release of histamine, which leads to allergy symptoms. Reactions to dill have also been associated with proteins that resemble those found in birch pollen and latex.
4. Do I need to fast or prepare for this test?
No special preparation is required for this test. You can schedule your blood draw at a local lab without fasting or making any adjustments to your diet or routine beforehand.
5. How quickly will I get my results?
Results are typically available in 3 to 5 days after your sample is collected. This timeframe may extend due to weather, holidays, or other lab delays, so occasional variation in turnaround is possible.
6. How should I interpret my results, and what if they are abnormal?
Interpreting your results depends on the reported IgE level, your symptom history, and other clinical factors, so results are best reviewed with a qualified healthcare provider. A detectable level of dill-specific IgE indicates sensitization but does not by itself confirm a clinical food allergy or predict how severe a future reaction might be, and a negative result does not guarantee that dill can be consumed without any reaction. If your results are abnormal, your healthcare provider can help determine whether further evaluation is appropriate based on your history and symptoms.
Disclaimer: Reference ranges may vary by laboratory. Listed ranges are general guidelines and may differ from those used by the performing lab. Always consult your healthcare provider for interpretation.
Pre-Test Preparation
No special preparation is required.
Cross-Reactivity
Cross-reactivity may occur when your immune system recognizes proteins in dill that closely resemble proteins found in other pollens, plants, or substances. This test measures only dill-specific IgE and does not test for any of the additional items described below. The examples here are not exhaustive, and they do not mean you will necessarily react to these other allergens. They're intended to provide general context that may be worth discussing with your healthcare provider based on your own history and symptoms.
- Birch pollen: Dill contains a protein similar to a major birch pollen allergen, and some people sensitized to birch pollen may also react to dill or related plants.
- Mugwort pollen: Dill belongs to a group of spices and vegetables associated with mugwort pollen sensitivity, sometimes described as a celery-mugwort-spice pattern of reactivity.
- Related Apiaceae plants: Foods and spices in the same botanical family as dill, such as celery, carrot, fennel, caraway, anise, and coriander, have been associated with similar cross-reactive proteins in some individuals.
- Latex: Dill contains a protein related to those found in natural rubber latex, and latex-sensitive individuals have occasionally been reported to react to related plant proteins.
Depending on your symptoms, reaction history, or exposure to these related substances, your healthcare provider may help determine whether evaluation of related allergens is worth considering.
