Peas (f12)0377
Pea is an annual plant widely distributed worldwide. Its probable origin is Southwest Asia. Green pea is a popular vegetable with many varieties: for fresh consumption and dried. Peas are rich in carbohydrates, fiber, protein, and have low fat content. They are used as a food product and have medicinal properties.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to pea allergen.
- Diagnosis of allergic reactions to peas.
- Assessment of sensitization level and risk of allergic reactions.
- 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 1-5 years – 2-3 hours fasting.
Peas have medicinal properties, including contraceptive, fungistatic, and spermicidal effects. There is potential cross-reactivity between peas and other legumes, especially soy, chickpeas, and lentils, which may influence clinical allergy manifestations. This interaction is particularly important in regions with high legume consumption. The main allergens are vicilin and convicilin proteins.