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Buckwheat flour (f11)0381

1150.001092.00 ₴
Available

Buckwheat is an annual plant of the Polygonaceae family, containing proteins, fats, carbohydrates, flavonoids, and tannins. Buckwheat pollen grains have two types: large and small. Buckwheat allergens are thermostable, retaining their activity even after heat treatment.

Buckwheat allergy is common in many countries worldwide, especially in Asia. It can manifest as urticaria, asthma, atopic dermatitis, allergic rhinitis, and in severe cases – anaphylaxis. The main route of allergic exposure is buckwheat consumption, as well as inhalation of buckwheat hull pollen, for example, from pillows.

Buckwheat has cross-reactivity with rice, nuts, latex, and other products. Detection of specific IgE to buckwheat helps establish an accurate diagnosis, avoid the allergen, and manage treatment.

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

FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE to buckwheat 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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