Buckwheat flour (f11)0381
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.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE to buckwheat allergen.
- 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.
- 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.
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.