Pistachios (f203)1568
Pistachio nut – seeds of trees of the genus Pistacia, particularly P. vera, widely cultivated for edible nuts. Common in Central and Western Asia, as well as in Europe, Africa, America, and Australia. Pistachios are often consumed raw, roasted, or salted, and have a unique taste and aroma.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to pistachio allergen.
- Diagnosis of allergic reactions to pistachios.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood sampling in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- No smoking 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.
Allergy to pistachios is rapidly increasing in Asia, Europe, and the USA. They can cause symptoms ranging from oral allergy syndrome to anaphylactic shock. Five allergenic proteins Pis v1, Pis v2, Pis v3, Pis v4, and Pis v5 have been identified with allergenic potential. Pistachios show high cross-reactivity with cashew, mango, walnut, and pink pepper. Individuals allergic to cashew have an increased risk of sensitization to pistachios.