Immunoglobulin M (Igm) as an Early Indicator of the Immune Response in Food Allergy

This study analyzes the role of immunoglobulin M (IgM) in the early stage of the immune response under conditions of food allergy. It is well known that food allergy is a hyperreactive response of the immune system to antigens and is typically mediated by mechanisms associated with immunoglobulin E (IgE). However, recent scientific studies indicate that IgM also plays an important role in initial immune reactions. According to the research findings, the level of IgM significantly increases within the first 24–48 hours after the allergen enters the body, reflecting the rapid response of the immune system. In some clinical observations, a 1.5–2-fold increase in IgM concentration has been identified, which enhances its diagnostic significance. In addition, the formation of immune complexes mediated by IgM influences the subsequent stages of the allergic process.These aspects suggest that IgM can be used as an important biomarker for the early detection of food allergies. The results of the study provide a significant scientific basis for improving clinical diagnostics and preventive measures.