Fresh Fig (f328)1593
Fig (Ficus carica) is a fruit originating from Western Asia and widely cultivated in the Mediterranean region. It has a long history of use in nutrition and medicine. The fig fruit is a swollen flower-bearing structure, ripening up to 5 cm in diameter, with female flowers inside. Fig is used fresh, dried, preserved, and in various culinary products. The fig tree is also important in industry and medicine due to its latex, which contains enzymes and allergens.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level to fig allergen.
- Diagnosis of allergic reactions to fig.
- Assessment of sensitization level and risk of allergic reactions.
- 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.
Fig contains several allergenic components, including Fic c4, ficin (protease), LTP (lipid transfer protein), and a 17 kDa protein homologous to Bet v1. Cross-reactivity is known between fig, natural rubber latex, weeping fig, kiwi, papain, and other fruits involved in latex-fruit syndrome. The test helps detect sensitization to fig, assess the risk of allergic reactions, and monitor treatment. Knowledge of these allergens is important for preventing adverse reactions and adjusting the diet.