Almond (f20)1567
Almond is one of the most important types of nuts in the Rosaceae family, including sweet (Prunus amygdalus dulcis) and bitter (Prunus amygdalus amara) almonds. This nut is a common allergen that can cause oral allergy syndrome, allergic rhinitis, asthma, and atopic dermatitis. Almond allergy is often associated with cross-reactivity with allergens from peach, other nuts, and birch pollen.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
The main almond allergen is the protein amandin, which consists of 8 natural allergens, 4 of which are recognized. Cross-reactivity with mahleb, peach, other nuts, and birch pollen is very common. Patients with almond allergy often have cross-reactions with other allergens, complicating diagnosis and treatment. Identifying sensitization helps prevent severe allergic reactions and improves quality of life.