Pear (f94)0387
Pear (Pyrus communis, P. pyrifolia/sinensis) – a fruit of the Rosaceae family, widely cultivated in many countries. There are many varieties differing in appearance. The skin and flesh of the pear are the main sources of allergic reactions, although pollen can also contribute to hypersensitivity. Several pear allergen components have been identified, including Pyr c1, Pyr c3, Pyr c4, and Pyr c5, which are associated with cross-reactivity with other plant food and pollen allergens.
Pear is a common allergen causing pollen-food allergy syndrome (PFAS) and oral allergy syndrome (OAS) with a variety of symptoms ranging from localized to systemic, including anaphylaxis. Contact dermatitis and seasonal allergies are also possible. Cross-reactivity of pear with other Rosaceae family members (apple, peach) and birch pollen significantly affects the clinical course of allergy. Identified allergen components Pyr c1 (PR-10), Pyr c3 (LTP), Pyr c4 (profilin), and Pyr c5 (isoflavone reductase) are important for diagnosis and treatment.
- Diagnosis of allergic reactions to pear.
- 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 of sensitization levels.
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 aged 1 to 5 years – 2-3 hours fasting.