Food Mix No.10 (hazelnut, shrimp, kiwi, banana) (fx24)

The test detects sensitization to 11 allergenic hazelnut proteins, including Cor a1, Cor a2, Cor a6, which are associated with oral allergy syndrome in birch pollen sensitivity. Hazelnut allergen components, especially storage proteins (Cor a9, Cor a11, Cor a14) and LTP Cor a8, can cause severe food allergies, including anaphylaxis.

Shrimp allergy typically develops in adulthood and is linked to cross-reactivity with tropomyosin protein found in mites and other arthropods.

Kiwi allergy can be genuine (immune reaction to kiwi proteins) or false (reaction to substances on the fruit skin). It most commonly appears in children under 13 and may decrease with age.

Main banana allergens (Mus a1, Mus a3, Mus a4, and others) are associated with cross-reactivity to pollen and latex, potentially causing both oral allergy syndrome and severe allergic reactions, including anaphylaxis.

• Diagnosis of allergic reactions to major food allergens.
• Assessment of sensitization level and risk of allergy development.
• Monitoring reduction of sensitization after allergen avoidance and therapy.
• Evaluation of immune system status.

FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.

• 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.