1. All tests
  2. Allergy Diagnostics
  3. Oat flour (f7)

Oat flour (f7)

0674
1208.001148.00 ₴
Available

Oats are a grain rich in fiber and antioxidants, widely used in nutrition and agriculture. At the same time, oats can be a source of food allergy, causing allergic reactions when consuming or inhaling oat flour in sensitive individuals.

Although WHO/IUIS has not classified oat allergenic components, studies have shown that oat proteins can cause anaphylaxis and have cross-reactivity with allergens from wheat, barley, rye, and other cereals. This is important for accurate diagnosis and avoiding allergic reactions in patients.

  • Diagnosis of allergic reactions to oats.
  • Assessment of sensitization level and risk of allergic manifestations.
  • 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 levels.

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 aged 1 to 5 years – 2-3 hours fasting.

Viewed tests