Bay leaf (f278)0542
Bay leaf (Laurus Nobilis) is a widely used aromatic spice in cooking. The leaves are tough, so they are removed after cooking. It is also used in powdered form. The test determines sensitization to the bay leaf allergen, which may be important for individuals with allergic reactions, especially in professional food industry settings.
Allergy to bay leaf is more common among professional groups, particularly in the food industry. Some studies indicate that bay leaf may cause duodenal obstruction and gastrointestinal bleeding. Cross-sensitization between different species of the genus is rare but has been reported between Frullania and Laurus Nobilis.
- Diagnosis of allergic reactions to bay leaf.
- 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 of sensitization level.
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 1-5 years – 2-3 hours fasting.