Corn flour (f8)0537
Corn (Zea mays L.) is one of the most common food crops worldwide. Corn allergy can cause both mild and severe reactions, including anaphylaxis. Inhalation of corn dust can cause occupational asthma, and skin contact can lead to allergic manifestations. Several allergenic components of corn have been identified, with the main ones being Zea m1 and Zea m14. These allergenic components may cross-react with other cereals, fruits, and pollen.
FEIA (Fluorescence Enzyme Immunoassay/ImmunoCAP) – quantitative determination of sensitization to corn allergen.
- Diagnosis of allergic reactions to corn.
- 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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Corn allergens show cross-reactivity with other cereals (rice, wheat, barley), fruits (peach, cherry, grape), and pollen. The main allergenic component Zea m14 is resistant to thermal and chemical processing, making allergen avoidance in the diet difficult. Determining IgE antibodies aids in accurate diagnosis and therapy selection, especially in occupational allergies caused by inhalation of corn dust.