Professor Sindy Tang, Stanford University, stated that her team has developed a food allergy test that is safer and more reliable than the other available tests. The article published in Lab On A Chip outlines the basis of the test kit that isolates food allergy markers from the blood using a magnetic field. Presently, the golden standard for Food allergy diagnosis is the oral food challenge. However, it is a risky method since highly allergic patients may develop anaphylaxis, etc. Although less risky tests, such as skin-prick tests, and scratch tests are available; they have a high rate of false-positive results and low accuracy. 

In the research, the allergy test focused on a type of white blood cell that releases Histamine during allergen triggers. By using magnetic nanoparticles that bind to some blood cells, they were able to separate basophils with a magnetic field in 10 minutes. Once isolated, the basophils are exposed to potential allergens. If they react, then the allergy is confirmed. 

While this represents an advance in basophil activation testing, more research is needed to fully develop the system for clinical use. However, developing a test that can be performed in a clinic or an in-home lab, is a big step forward, stated Professor Sindy.

(Source: https://www.medscape.com/viewarticle/975851?src= )