Cheddar Cheese (f81)0060
Cheddar cheese is a dairy food product made from raw or pasteurized milk of various types. During production, whey allergens alpha-lactalbumin and beta-lactoglobulin are removed, while caseins are retained and undergo varying degrees of proteolysis. Studying IgE sensitization to cheese helps identify allergic reactions related to its consumption, particularly to caseins, which are the main allergens in cheese.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level to the allergen.
- Diagnosis of allergic reactions to Cheddar cheese.
- 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.
- 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.
Caseins in Cheddar cheese are the primary milk allergens. They undergo physicochemical and enzymatic processing, which reduces allergenicity compared to milk, but it remains higher than that of thermodenatured casein. The maturation time of the cheese affects the peptide spectrum of allergens. Cow’s milk caseins are included in the official IUIS/WHO allergen nomenclature. Severe reactions can also occur to cheeses made from sheep and goat milk, especially in patients allergic to cow’s milk. Allergic reactions may also develop due to fungal contamination of cheese (Aspergillus, Penicillium spp.).