Gliadin (f98)1520
n-Gliadin is a natural non-recombinant mixture of alpha-, beta-, gamma-, and omega-gliadins, purified to 99%. Omega-5-gliadin (Tri a19) is the main allergenic component causing allergic reactions, particularly in WDEIA (wheat-dependent exercise-induced anaphylaxis). The test helps detect sensitization to wheat gliadins, which are part of gluten.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of IgE antibody levels.
- Diagnosis of allergic reactions to wheat.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness and reduction of sensitization levels.
- 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.
Gliadins are components of gluten, divided into alpha-, beta-, gamma-, and omega-gliadins. Omega-5-gliadin is the main allergenic component in patients with WDEIA and severe wheat allergy. Detecting IgE to omega-5-gliadin helps diagnose and manage allergic reactions related to wheat and select effective therapy. The test is also important for identifying cross-reactivity with rye and barley protein allergens, which is significant for implementing a gluten-free diet.