Onion (f48)0574
Onion bulbs are rich in minerals and widely used in cooking both raw and cooked. However, in sensitive individuals, onions can cause allergic reactions such as rhinoconjunctivitis, asthma, and contact dermatitis. Anaphylactic reactions after consuming cooked onions are rare. The main allergenic components of onion include the lipid transfer protein All c3, profilin All c4, and Alliin lyase.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to onion allergen.
- Diagnosis of allergic reactions to onion.
- 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.
Onion allergen can cause severe allergic reactions, including anaphylaxis associated with the thermostable protein All c3. Cross-reactivity has been identified among members of the Amaryllidaceae family, as well as a potential minor cross-reaction with peach.