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Cumin is a versatile spice widely used to season meat and vegetable dishes, especially cabbage, as well as sausages, sauces, confectionery, bread, and cheese. It is the main flavoring agent of rye bread. Cumin oil is used in alcoholic beverages, such as the German Kummel. The plant is biennial, with lace-like leaves and white flowers. The cumin fruit has a distinctive shape and color. Extracts of cumin are known to have cross-reactivity with other allergens such as fennel, coriander, and anise.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level to cumin allergen.
- Diagnosis of allergic reactions to cumin.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of allergy treatment.
- 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.
Cumin is a biennial plant with a high essential oil content that can cause allergic reactions due to cross-sensitization with other plant allergens. Measuring IgE levels to cumin aids in diagnosing and monitoring allergic conditions, as well as selecting effective therapy.