Mustard (f89)0378
Mustard is an important spice crop from the Brassicaceae family, widely used in the food industry and culinary arts, especially in Indian, French, German, and Irish cuisines. The main types are white (Sinapsis alba), brown (Brassica juncea), and black (Brassica nigra). It originates from Asia but is common in Europe, Africa, and Japan. Mustard allergy is common, especially in countries with high consumption, notably France.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions to mustard.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- 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.
Consumption of mustard can cause allergic reactions – oral allergy syndrome, anaphylaxis, allergic rhinitis, asthma, and atopic dermatitis. Four allergenic components of white mustard have been identified (Sin a1, Sin a2, Sin a3, Sin a4) and one of brown mustard (Bra j1). Cross-reactivity is known between mustard and mugwort pollen, as well as with nuts, legumes, corn, peach, cabbage, broccoli, and cauliflower. The "mugwort-mustard" allergy describes this link between pollen allergy and food allergy to Brassicaceae.