Boiled milk (f231)0482
1150.00
Available
Boiling reduces the allergenicity of whey proteins but not casein. Boiled milk or casein is used to test a patient's sensitivity to cow's milk, especially regarding boiled or baked dairy products.
FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination.
- Diagnosis of allergic reactions.
- 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.
- 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.
The main allergenic components of milk include bovine serum albumin (BSA), alpha-lactalbumin, beta-lactoglobulin, lactoferrin, and casein. Casein makes up 80% of milk protein and does not lose allergenicity when boiled. There is cross-reactivity between cow, goat, and sheep milk. Cow's milk allergy is a common condition in early childhood (approximately 2.5% up to 3 years old). The test helps determine the risk of allergic reactions and monitor therapy.