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  4. Wheat flour (f4)

Wheat flour (f4)

0627
1208.001148.00 ₴
Available

Wheat (Triticum aestivum) is the third most important agricultural crop worldwide, used for producing many food products. Allergic reactions to wheat are associated with proteins divided into gluten (gliadins and glutenins) and non-gluten (alpha-amylase inhibitors, lipid transfer proteins, avenin-like proteins).

Wheat allergy is common across different regions and age groups, ranking third after cow’s milk and egg allergies. It can manifest as food allergy, respiratory, and skin reactions. Several known wheat allergenic components exist, including gluten and non-gluten proteins, which can cause severe allergic reactions such as anaphylaxis and Baker’s asthma. Cross-reactivity with other cereals (barley, rye) is quite frequent. Strict avoidance of wheat consumption is recommended in confirmed allergy cases.

  • Diagnosis of allergic reactions to wheat.
  • Assessment of sensitization level and allergy risk.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay for quantitative determination of sensitization.

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 – refrain from eating 30-40 minutes before the test; for children aged 1-5 years – 2-3 hours.

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