Food Mix No. 5 (corn, peas, white beans, carrot, broccoli) (fx11)1300
The study is aimed at determining sensitization to a mixture of food products. The analysis allows detecting allergic reactions, assessing the level of sensitization and risk of allergy development, as well as monitoring the effectiveness of therapy and changes in immune response.
This analysis includes the following tests: g202 corn, f12 pea, f15 white bean, f31 carrot, f260 broccoli.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- Diagnosis of allergic reactions to major food products.
- Assessment of sensitization level and risk of allergic reactions.
- Monitoring the reduction of sensitization after allergen avoidance and treatment.
- 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 aged 1 to 5 years – 2-3 hours fasting.
The allergenicity of proteins from legumes, corn, and broccoli varies, but most allergens are resistant to heat treatment and digestive enzymes. Pea contains several components that can cause both IgE-dependent and IgE-independent reactions, including FPIES. Beans, especially white beans, can cause allergic reactions upon contact or inhalation of vapors. Corn has specific allergenic components that cause cross-reactions with other foods and pollens. The main allergenic component of broccoli is the lipid transfer protein (LTP), which can also cause cross-allergy with other plants. This analysis helps identify risks and prevent serious allergic reactions.