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  2. Алергодіагностика
  3. Харчова алергія
  4. Malt (f90)

Malt (f90)1588

1150.001092.00 ₴
Available

Malt is most often made from barley, sometimes from rye. It is a controlled process of germinating grains followed by stopping the process through heating. Then the grain is roasted to obtain a characteristic flavor and color. Malt is the basis for the production of beer, whiskey, vinegar, and other food products.

The malting process includes soaking the grain, germination, and drying with roasting, which forms a unique aroma and flavor. Barley is transformed into malt, which is the basis for brewing and distillation. Malt can cause cross-allergic reactions due to preserved protein structures. The test helps identify sensitization and develop a treatment plan for allergies related to consumption or contact with malt.

  • Diagnosis of allergic reactions to malt.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring the effectiveness of therapy.
  • Assessment of sensitization level after eliminating contact with the allergen.
  • Evaluation of the immune system status.

FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.

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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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