The Basophil Activation Test for Clinical Management of Food Allergies: Recent Advances and Future Directions

Daniela Briceno Noriega,1 Malgorzata Teodorowicz,1 Huub Savelkoul,1 Janneke Ruinemans-Koerts1,2 1Cell Biology and Immunology Group, Wageningen University & Research, Wageningen, the Netherlands; 2Laboratory of Clinical Chemistry and Hematology, Rijnstate Hospital, Arnhem, the NetherlandsCorrespondence: Janneke Ruinemans-KoertsCell Biology and Immunology Group, Wageningen University & Research, Wageningen, the NetherlandsEmail j.ruinemans-koerts@rijnstate.nlAbstract: The basophil activation test (BAT) is an ex vivo functional assay that measures by flow cytometry the degree of basophil degranulation after stimulation with an allergen. In recent years, there has been an increased interest in the diagnostic value of the BAT as it has the potential to mimic the clinical phenotype of sIgE sensitized patients, in contrast to allergen-specific IgE levels. This diagnostic potential would be of particular interest for food allergies present early in life such as peanut, cow’s milk and eggs, which require an expensive, time-consuming and patient unfriendly oral food challenge (OFC) for diagnosis. However, routine applications of the BAT for clinical use are not yet feasible due to the lack of standardized protocols and large clinical validation studies. This review will summarize the current data regarding the application of the BAT in food allergy (FA) for cow’s milk, egg and peanut, being the most common causes of FA in children. Additionally, it will discuss the hurdles for widespread clinical use of the BAT and possible future directions for this diagnostic procedure.Keywords: basophil activation test, food allergy, diagnosis, peanut, cow’s milk, chicken egg