Cucumber (f244)0675
Cucumber is one of the most common vegetables, containing about 96% water. It is used fresh, for preservation, and pickling. It has low calorie content, contains vitamins A and C, and also has natural cosmetic properties. Allergenic components Cuc s2 (profilin) have been identified, which can cause allergic reactions and show cross-reactivity with other cucurbit vegetables.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of the allergen.
- Diagnosis of allergic reactions to cucumber.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation 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.
Cucumber has been cultivated for over 4000 years and is an important food product. The allergenic component Cuc s2 (profilin) can cause cross-allergic reactions with other vegetables of the Cucurbitaceae family, such as melon, watermelon, celery, and carrot. Detecting allergy helps avoid unwanted reactions and adjust treatment.