Method

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

Description

The test is conducted to determine sensitization to food allergens. This test helps detect the presence of specific IgE antibodies responsible for allergic reactions to these foods.

This analysis includes the following allergens: f5 rye flour, f9 rice, f35 potato, f212 mushrooms, f225 pumpkin.

Indications

Diagnosis of allergic reactions.
Assessment of sensitization level and risk of allergy development.
Monitoring reduction of sensitization after avoiding allergen exposure and undergoing therapy.
Evaluation of immune system status.

Preparation

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.

Clinical Significance

Rye is one of the most allergenic cereals. It contains proteins that cause cross-reactions with wheat, barley, oats, and rice. Allergy may be accompanied by elevated IgE to nuts, poppy seeds, sesame, soy, and kiwi.

Rice is a hypoallergenic product but contains over 10 potential allergenic components. Allergic reactions are possible in children and adults, especially upon contact with pollen or processed rice.

Potato contains proteins with allergenic properties (patatin, tuberin), with possible cross-reactions with apple pollen, birch, and nightshade vegetables.

Mushrooms are a source of protein and vitamins, but fungal spores can cause respiratory allergies even without consumption.

Pumpkin contains strong allergens (storage proteins and profilins) that can cause cross-reactions with other fruits and pollen of plants from the Cucurbitaceae family, as well as citrus fruits, melons, tomatoes, strawberries, and others.

Food Mix No. 6 (rye flour, rice, potatoes, mushrooms, pumpkin) (fx12)1301

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