Molecular Package "Wheat"

Wheat is one of the main cereal grains widely used in nutrition. rTri a19 omega-5 gliadin is a major wheat allergen and a marker of true sensitization associated with immediate allergic reactions and WDEIA syndrome. IgE antibodies to this protein are linked to the risk of severe reactions, including anaphylaxis.

rTri a14 LTP – lipid transfer protein, causes allergic reactions upon contact, ingestion, and inhalation of wheat dust. This molecular allergen is resistant to heat treatment and digestion, making it potentially dangerous for the development of severe allergic reactions. LTP can be a marker of cross-reactivity with fruits and vegetables such as peach, apple, walnut, grape, and others.

• Diagnosis of sensitization to wheat allergenic components.
• Assessment of the risk of systemic allergic reactions, including WDEIA (anaphylaxis induced by physical exertion or other factors).
• Justification of recommendations for wheat elimination from the patient's diet.

FEIA (Fluorescent Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE.

• 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.