Millet (f55)0748
Common millet and other types of millet are not related to wheat. This plant, cultivated since prehistoric Europe, is known for its ability to mature quickly, which is why it is often grown by nomads. Millet has fine roots and grows to a height of 30 to 100 cm. The grain contains a high percentage of indigestible fiber due to the seed coat, which is difficult to remove by conventional milling methods.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions.
- 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.
- 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.
With the growing popularity of natural foods, millet is increasingly added to dishes, which may increase the frequency of millet-related allergic reactions. Patients with gluten-related side effects may use millet as an alternative to gluten-containing products.
Studies have shown that the 16 kDa rice protein is involved in cross-reactivity between rice, wheat, corn, Japanese millet, and foxtail millet. However, the role of proteins in common millet has not yet been studied.