Dry milk (f168)0731
Instant skimmed milk powder is produced by heating skimmed milk to 250 °C for 30 minutes, resulting in the denaturation of thermolabile proteins. The test detects the presence of IgE antibodies to milk proteins, which is the basis for allergy diagnosis.
FEIA (Fluorescence Enzyme Immunoassay) using ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
- Diagnosis of allergic reactions to cow's milk protein.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of therapy.
- 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.
Cow's milk protein allergy is one of the most common food allergies in early childhood (1–3%), which can lead to severe reactions, including anaphylaxis. The test helps detect IgE antibodies reacting to milk proteins and assess the risk of allergic reactions. Heating milk reduces the allergenicity of proteins, explaining the tolerance of many children to heat-treated dairy products. It is important to note that lactose-free or vegan products may contain milk proteins that cause allergy. The test aids in monitoring the condition and avoiding allergens in diet and daily life.