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