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  3. Coffee (f221)

Coffee (f221)

0521
1208.00 ₴
Available

Coffee is obtained from roasting the seeds of trees from the Rubiaceae family and is a popular beverage worldwide. Coffee allergy is rare; however, workers in the coffee industry may suffer from occupational allergy due to exposure to coffee bean dust. The test determines sensitization to the main coffee allergens, such as class III chitinase (Cof a1) and metallothioneins Cof a2 and Cof a3.

Coffee allergenic components such as Cof a1, Cof a2, and Cof a3 are associated with occupational allergy in coffee industry workers. The test helps detect sensitization and monitor allergic reactions, as well as exclude cross-reactivity with other allergens. It is an important tool for allergy diagnosis and treatment.

  • Diagnosis of allergic reactions to coffee.
  • Assessment of sensitization level and risk of allergic reactions.
  • Monitoring therapy effectiveness.
  • Assessment of sensitization level after allergen avoidance.
  • Evaluation of immune system status.

FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to coffee 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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