Dill (f277)0927
Dill is an annual plant from the carrot family (Apiaceae), used as an herb and spice. It has delicate blue-green lace-like leaves and small golden flowers. Dill leaves and seeds are widely used in cooking to flavor dishes, especially fish, shellfish, soups, and stews. The seeds are also used to make herbal vinegar, and the essential oil serves as a flavoring and insecticide. Dill has medicinal properties, including improving digestion, increasing lactation, and relieving menstrual pain.
Dill is widely used in cooking and traditional medicine. Assessing sensitization to dill allergen helps diagnose allergic reactions, especially with cross-reactivity to other Apiaceae family members (anise, cumin, coriander, fennel, parsley, celery). Test results are important for treatment planning and allergy management.
- Diagnosis of allergic reactions to dill.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
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.