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Oats (g14)

0668
1208.001148.00 ₴
Available

Oats are small cereal grains of the genus Avena, rich in fiber and antioxidants, widely used in food, feed, and cosmetics. At the same time, oats are a potential allergen that can cause various allergic reactions, including oral allergy syndrome, anaphylaxis, skin and respiratory symptoms in sensitized individuals.

Oat allergy can manifest as oral allergy syndrome, anaphylaxis, skin rashes, respiratory symptoms (rhinitis, asthma), and gastrointestinal disturbances. Children with atopic dermatitis are especially vulnerable and may develop sensitization through contact with cosmetic products containing oats. Cross-reactivity is known between oat proteins and other cereals such as wheat, barley, rye, rice, and millet. Avoidance of oats is a recommended preventive measure in allergy management.

  • Diagnosis of allergic reactions to oats.
  • 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.

FEIA (Fluorescence Enzyme Immunoassay) using ImmunoCAP technology (Solid-phase Immunofluorescence) – quantitative determination of sensitization to oat allergen.

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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