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Walnut (f256)

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Walnut – a monoecious, drought-resistant large tree, common in California and other regions. Allergy can occur to both the pollen and the fruits of this tree. Food allergy to walnuts has been reported in many countries worldwide. Sensitization may occur through ingestion or inhalation of pollen or dust particles in industrial settings.

The main food allergenic components of walnut belong to the 2S albumin and profilin families (Jug r1 – Jug r7). In IgE-mediated allergy, symptoms may include nausea, vomiting, itching, abdominal pain, urticaria, angioedema, diarrhea, asthma, and anaphylaxis. Cross-reactivity with pecan, birch, pistachio, hazelnut, Brazil nut, and other plants often complicates diagnosis. It is recommended to limit consumption of walnuts and pecans if allergy is confirmed.

  • Diagnosis of allergic reactions.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination of sensitization.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • 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.

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