Gouda Cheese (f198)0874
Gouda cheese is a hard rennet cheese made from whole cow's milk, which is highly popular among consumers. The test determines the level of sensitization to cheese proteins, particularly casein, the main allergenic component.
FEIA (Fluorescence Enzyme Immunoassay) using ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization.
- Diagnosis of allergic reactions to Gouda cheese.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Hypersensitivity to Gouda cheese is found in approximately 13% of adult patients with food allergies. Allergic reactions may be caused by cheese proteins, especially casein, as well as food additives. Pseudoallergic reactions can occur due to elevated levels of histamine and biogenic amines such as tyramine, causing symptoms similar to allergy, including rash, swelling, bronchial obstruction, gastrointestinal disturbances, increased blood pressure, and migraine-like headaches.
Gouda cheese is not recommended during exacerbation of the underlying disease, even if the patient is not sensitized directly to it or dairy products.