Leek (f66)0575
Leek (Allium ampeloprasum) – a biennial herbaceous plant from the Amaryllis (Amaryllidaceae) family, subfamily Alliums (Allioideae). The green, yellow, and white parts of the leaves, as well as the roots, are used. The test determines sensitization to leek allergen, which is important for diagnosing allergic reactions.
Main allergenic components of leek: All c3 (12 kDa lipid transfer protein), All c4 (profilin), and Alliin lyase. Cases of anaphylaxis due to cooked leek have been reported, linked to the heat-stable protein All c3. Cross-reactivity is observed among members of the Amaryllidaceae family, and to a lesser extent with peach.
- Diagnosis of allergic reactions to leek.
- 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.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
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.