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Chicken meat (f83)0541

1150.001092.00
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Chicken meat is a popular source of protein with high nutritional value. Allergy to poultry meat is rare but can cause various allergic reactions, including urticaria, angioedema, gastrointestinal disorders, and asthma. The main allergenic components are Gal d5, Gal d7, Gal d8, and others, which may cause cross-reactions with other types of poultry meat and fish.

Detection of specific IgE to chicken meat allergen allows diagnosis of allergy, assessment of cross-reactivity with other poultry meats and fish, and monitoring of disease progression. The main allergenic components, such as Gal d5, Gal d7, and Gal d8, are responsible for most allergic reactions and have high thermal stability. Identifying these markers helps avoid the allergen and prevent serious reactions.

  • Diagnosis of allergic reactions to chicken meat.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • 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 to chicken meat allergen.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • Blood sampling 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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