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  3. Almond (f20)

Almond (f20)

1567
1208.001208.00 ₴
Available

Almond is one of the most important types of nuts in the Rosaceae family, including sweet (Prunus amygdalus dulcis) and bitter (Prunus amygdalus amara) almonds. This nut is a common allergen that can cause oral allergy syndrome, allergic rhinitis, asthma, and atopic dermatitis. Almond allergy is often associated with cross-reactivity with allergens from peach, other nuts, and birch pollen.

The main almond allergen is the protein amandin, which consists of 8 natural allergens, 4 of which are recognized. Cross-reactivity with mahleb, peach, other nuts, and birch pollen is very common. Patients with almond allergy often have cross-reactions with other allergens, complicating diagnosis and treatment. Identifying sensitization helps prevent severe allergic reactions and improves quality of life.

  • Diagnosis of allergic reactions.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

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

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.

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