Cocoa (f93)1584
Cocoa (Theobroma cacao) is a tree from the mallow family, whose seeds are used to produce cocoa powder and chocolate. Cocoa allergy can cause various symptoms: skin, gastrointestinal, respiratory, as well as anaphylaxis. People who work with cocoa seeds are especially at risk due to inhalation of allergens. The main allergenic components of cocoa have not been identified, but the 2S albumin is associated with allergenicity. Cross-reactivity with chocolate, lupine, peanuts, walnuts, and other nuts is possible.
FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay that allows quantitative determination of sensitization levels to the cocoa allergen.
- Diagnosis of allergic reactions to cocoa.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- 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.
Cocoa is a plant used worldwide for making chocolate and confectionery products. Despite the absence of main allergenic components, cocoa seed proteins (2S albumin, storage proteins of 67 kDa, 30, 44, and 21 kDa) are linked to allergenicity. Cross-reactivity with chocolate, lupine, nuts, peanuts, milk, tobacco, and ragweed is caused by similar polyphenols. The test helps detect sensitization and prevent severe allergic reactions.