Milk whey (f236)1535
1150.00
Available
Whey is milk depleted of most casein but equivalent to whole milk in other characteristics. The main allergenic components are α-lactalbumin, β-lactoglobulin, and bovine serum albumin (BSA). Whey proteins make up about 20% of the total milk protein content and can denature during heating.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization levels.
- Diagnosis of allergic reactions to whey protein.
- Assessment of sensitization levels and allergy risk.
- Monitoring the effectiveness of therapy.
- Evaluation of sensitization levels 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.
Studies indicate the possibility of anaphylaxis after intake of hydrolyzed whey protein formulas in infants. Caution is advised when prescribing such formulas to highly sensitive children.