Barley flour (f6)1065
Barley is an important cereal crop of the Poaceae family, mainly used for animal feed as well as in the brewing and spirits industries. The test determines sensitization to barley allergen, which can cause allergic reactions, particularly in patients with occupational respiratory allergy (Baker's asthma) or when consuming beer. The main allergenic components are lipid transfer proteins (LTP), which remain stable after malting and brewing processes.
Cross-reactivity of barley is observed with wheat, rye, oats, and other cereals. Cases of beer allergy related to barley LTP proteins are known, which may cross-react with proteins from fruits and vegetables (apple, peach, carrot, broccoli). This is important for the diagnosis and management of patients with allergies.
- Diagnosis of allergic reactions to barley.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
Please note that the research method and reference values may vary depending on the equipment and test systems used.
- 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 aged 1-5 years – 2-3 hours fasting.