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Spelt (f124)

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Spelt – an annual herbaceous plant of the grass family, a type of wheat. Spelt grain resembles common wheat but is enclosed in a dense husk that is almost unaffected by heat treatment. Commonly known as spelt, kamut, or two-grain wheat. Used in cooking, cosmetology, medicinal decoctions, and decoration.

Spelt allergy can manifest with mild to severe symptoms that may vary over time. Due to cross-reactivity, the immune system may also react to other grains: rye, barley, rice, corn, and grass pollen. Allergy symptoms include abdominal pain, diarrhea, nausea, hives, itching, wheezing, shortness of breath, and in severe cases – anaphylaxis. A distinctive feature is exercise-induced anaphylaxis after consuming the allergen. Timely diagnosis helps prevent serious complications and manage the patient’s condition.

  • Diagnosis of allergic reactions to spelt.
  • 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), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to spelt 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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