Rice (f9)0788
Rice is a staple food for about half of the world's population, with over 8,000 varieties classified by grain length and processing type. Brown rice contains more nutrients such as proteins, calcium, iron, and vitamins than white rice, which loses some beneficial components during processing. The test allows detection of allergic reactions to rice and assessment of sensitization risk.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level to rice allergen.
- Diagnosis of allergic reactions to rice.
- Assessment of sensitization level and allergy risk.
- Monitoring the effectiveness of ongoing therapy.
- 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.
- 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.
Rice is widely used in cooking in various forms: boiled, steamed, fried, as flour for baking, porridges, soups, pilaf, alcoholic beverages, etc. Rice allergy is more common in East Asian countries but also occurs in Europe and the USA. Possible symptoms include allergic urticaria to both raw and cooked rice. In some cases, cross-reactivity with other cereals, fruits, and vegetables is observed, requiring comprehensive diagnosis and management. People with wheat allergy or celiac disease can generally safely consume rice and rice flour.