Avocado (f96)0151
Avocado is a tropical fruit from the laurel family, common in Central and South America, as well as in tropical and subtropical regions worldwide. There are many varieties, among which the most common are Hass avocado and Strong avocado. The fruit has a pear-shaped or oval form, with yellow flesh and a nutty flavor. Avocado is a source of vitamins, minerals, and monounsaturated fats that help reduce cholesterol levels. Avocado oil is used in cosmetics and also has medicinal properties. However, avocado contains allergens that can cause sensitization, especially in people allergic to latex.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
- Diagnosis of allergic reactions to avocado.
- Assessment of sensitization level and risk of allergic reactions.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation 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.
Avocado allergenic components, particularly Pers a1 (class I chitinase), are associated with latex-fruit syndrome and can cause cross-reactions in patients allergic to latex. Determining the sensitization level aids in diagnosis and treatment of allergy, as well as in preventing complications. Avocado is important as a food product and cosmetic ingredient but requires caution in cases of allergy.