Garlic (f47)1020
Garlic (Allium sativum) is one of the most common spices worldwide and an important component of traditional medicine. Garlic allergy is rare but can cause a wide range of symptoms: from gastrointestinal disorders to contact dermatitis, urticaria, occupational asthma, or even anaphylaxis. The main allergens are alliinase and diallyl disulfide, which are heat-labile, so thermally processed garlic has lower allergenicity. Cross-reactivity has been identified with other members of the Amaryllidaceae family, such as onion and leek.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination of garlic allergen.
- Diagnosis of allergic reactions to garlic.
- Assessment of sensitization level and risk of allergy development.
- Monitoring treatment effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment 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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Garlic is a known type I allergen and can cause allergic contact dermatitis. Contact allergens such as diallyl disulfide, allicin, and allyl propyl disulfide can cause dermatitis of the fingers. The main allergen alliinase shows cross-reactivity with other plants of the Liliaceae family and grass pollen. Detecting sensitization to garlic aids in the diagnosis and prevention of allergic reactions.