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  3. Food Mix No.1 (tomato, baker's yeast, garlic, onion, celery) (fx7)

Food Mix No.1 (tomato, baker's yeast, garlic, onion, celery) (fx7)

1296
3585.00 ₴
Available

The study determines sensitization to food allergens. This comprehensive test helps identify the presence of hypersensitivity and assess the risk of developing food allergies.

This analysis includes the following allergens: f25 tomato, f45 baker's yeast, f47 garlic, f48 onion, f85 celery.

The test allows identification of allergens that cause various allergic reactions: from contact dermatitis to anaphylaxis. For example, the tomato allergen (including profilin Lyc e1, polygalacturonase Lyc e2, lipid transfer protein Lyc e3) can cause oral allergy syndrome and systemic reactions. Baker's yeast contains allergenic components that cross-react with molds and fungi, which is important to consider in diagnosis. Garlic and onioncan cause contact dermatitis and respiratory allergic reactions. The celery allergen is highly resistant to digestion and can cause severe reactions, including anaphylaxis. Proper diagnosis helps avoid complications and select effective therapy.

  • Diagnosis of allergic reactions to food products.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring the reduction of sensitization after avoiding contact with allergens and undergoing therapy.
  • Evaluation of immune system status.

RAST (Radioimmunoassay/Radioimmunological analysis/Radioallergosorbent test) – quantitative determination of allergens.

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 — do not feed 30-40 minutes before the test; for children aged 1-5 years — 2-3 hours fasting.

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