Kiwi (f84)0481
Kiwi is a popular fruit grown in many countries worldwide, including China, New Zealand, France, Italy, the USA, Spain, and Australia. Kiwi fruits are a rich source of antioxidants, omega-3 fatty acids, dietary fiber, vitamins, and minerals. There are green and golden varieties, with the latter containing fewer allergens. Kiwi is one of the leading food allergens globally, causing allergic reactions in a large number of people.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE antibodies.
- Diagnosis of allergic reactions to kiwi.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Kiwi is often consumed fresh, as well as in juices, dried and frozen products, dairy products, baked goods, cocktails, and cosmetics. However, it is one of the most common food allergens, capable of causing mild symptoms (oral allergy syndrome) as well as severe reactions, including anaphylaxis. Cross-reactivity is often observed with latex, apples, peaches, cherries, hazelnuts, peanuts, and carrots. Testing helps identify specific allergens and risks, which is important for proper treatment and prevention of complications.