1. All tests
  2. Allergy Diagnostics
  3. Corn (g202)

Corn (g202)

0536
1208.00 ₴
Available

Corn (Zea mays L.) is one of the most common food crops worldwide after wheat and rice. It is widely cultivated in various regions, including Northern Europe, Asia, South Africa, and others. Corn allergy can manifest as oral food allergy, anaphylaxis, occupational asthma, contact urticaria, and other allergic reactions through contact or inhalation of corn dust. Five main allergenic components have been identified: Zea m1, Zea m8, Zea m12, Zea m14, and Zea m25, with Zea m1 and Zea m14 being key allergenic components. Corn also shows cross-reactivity with other cereals, fruits, and pollens.

WHO and the International Union of Immunological Societies have officially registered five allergenic components of corn that are important for diagnosis. Corn allergens can cause a variety of clinical reactions, including severe anaphylactic conditions. Cross-reactivity has been identified with other cereals (rice, wheat, barley) and some fruits (peach, cherry, apricot, grape) and pollens, which is important to consider when interpreting results. Testing helps determine sensitization, predict risk, and monitor allergy treatment.

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

FEIA (Fluorescence Enzyme Immunoassay) using ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE antibody levels.

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.
  • No smoking 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.

Viewed tests