Red kidney beans (f287)0525
Red kidney bean is an annual climbing plant with bright red large pods, an important component of the traditional diet of many cultures, especially Mexican cuisine. The beans are crescent-shaped, glossy, and vary in color from deep burgundy to mottled pink. They are known for their firm skin and tender flesh with a nutty flavor.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative allergen determination.
- Diagnosis of allergic reactions to red kidney bean.
- 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 — refrain from eating for 30-40 minutes before the test; for children 1-5 years — 2-3 hours.
Red kidney bean can cause food allergy in sensitive individuals, although this is rare. There is potential cross-reactivity with other legumes such as peanuts, peas, chickpeas, and soy, due to structural homology of proteins. Sensitization assessment aids in timely diagnosis and management of allergic reactions.