Beta-lactoglobulin of milk, IgG (f77G)1401
Beta-lactoglobulin is a protein found in cow's milk, absent in breast milk. It is one of the most potent allergens among cow's milk proteins. Sensitization to it can develop even in the womb due to the consumption of dairy products during pregnancy or lactation. The protein is destroyed by boiling for 20 minutes.
FEIA (Fluorescence Enzyme Immunoassay) – fluorescent enzyme immunoassay, quantitative determination of IgG to beta-lactoglobulin.
- Diagnosis of allergic reactions to cow's milk proteins.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of allergy treatment.
- Assessment of sensitization level after eliminating contact with the allergen.
- 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 – do not eat 30-40 minutes before the test; for children aged 1-5 years – 2-3 hours fasting.
Allergy to beta-lactoglobulin manifests with skin symptoms (rash, eczema, dermatitis), gastrointestinal disorders (abdominal pain, vomiting, diarrhea, bloating, constipation), and sometimes respiratory symptoms (cough, asthma attacks). Cross-reactivity with beef is possible.
IgG antibodies are often detected in food allergies, but their role is not fully understood. They may induce hypersensitivity reactions or act as blocking antibodies, reducing allergic symptoms. Detection of IgG antibodies to food allergens is used in addition to IgE to optimize diet and improve patient condition.