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Milk protein (f2)

0618
1208.001148.00 ₴
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Milk is a white liquid produced by the mammary glands of female mammals and is the primary source of nutrition for newborns. Cow's milk is often used in adult diets but is one of the main causes of allergic reactions in infants and children. Cow's milk protein is found in many food products and can also be present in non-food sources, causing sensitization and allergic reactions.

Cow's milk and dairy products are widely used in nutrition and industry. Milk protein allergy is common, especially in infants, and can cause symptoms affecting the gastrointestinal tract, respiratory system, and skin. Detecting sensitization to milk protein aids in diagnosis, monitoring, and treatment of allergic conditions, as well as in preventing complications related to food hypersensitivity.

  • Diagnosis of allergic reactions to cow's milk.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring the effectiveness of ongoing therapy.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination of milk protein allergen.

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.

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