Malt (f90)1588
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.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- 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.
- 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.
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.