Rapeseed (f316)1590
Rapeseed (canola) – a plant of the Brassicaceae family, an important source of edible oil. The main allergenic component of rapeseed is Bra n1, a 2S albumin (napin), resistant to digestion and denaturation. Although oil refining usually removes allergens, cold-pressed oil may retain proteins that cause allergic reactions. Occupational exposure to rapeseed can cause inhalation allergies with respiratory symptoms.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of the allergen.
- Diagnosis of allergic reactions to rapeseed.
- 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 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.
Rapeseed is the third largest source of vegetable oil worldwide. The main allergenic component Bra n1 makes up about 20% of the seed protein and is resistant to digestion. Cross-reactivity with mustard allergens is possible, but clinical cases are limited. The test helps detect sensitization and prevent allergic reactions, especially in occupational risk groups.