Cardamom (f267)1579
Cardamom is a spice belonging to the ginger family, known since ancient times. It originates from the forests of the Western Ghats in Southern India and is also cultivated in other countries. It is used as a flavoring agent in cooking, medicine, and cosmetics. Cardamom contains volatile essential oils that can cause allergic reactions in sensitive individuals.
Cardamom is widely used in cooking and traditional medicine. Its essential oils can cause allergic reactions in sensitive individuals. The test helps detect sensitization and prevent the development of severe allergic conditions. The results assist in treatment adjustment and complication prevention.
- Diagnosis of allergic reactions to cardamom.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination of specific IgE antibodies to cardamom 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 – refrain from eating 30-40 minutes before the test; for children 1-5 years – 2-3 hours.