Oat flour (f7)0674
1150.00
Available
Oats are a grain rich in fiber and antioxidants, widely used in nutrition and agriculture. At the same time, oats can be a source of food allergy, causing allergic reactions when consuming or inhaling oat flour in sensitive individuals.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization levels.
- Diagnosis of allergic reactions to oats.
- Assessment of sensitization level and risk of allergic manifestations.
- 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 aged 1 to 5 years – 2-3 hours fasting.
Although WHO/IUIS has not classified oat allergenic components, studies have shown that oat proteins can cause anaphylaxis and have cross-reactivity with allergens from wheat, barley, rye, and other cereals. This is important for accurate diagnosis and avoiding allergic reactions in patients.