Roquefort Cheese (f45A)0876
Roquefort cheese is a dairy food product made using various types of molds that influence its maturation. During cheese production, milk proteolysis occurs, and allergens such as caseins and mold are formed, which can trigger allergic reactions. This test helps detect sensitization to these allergens, which is important for diagnosing food allergies and managing therapy.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of IgE sensitization level to Roquefort cheese allergen.
- Diagnosis of allergic reactions to cheese and dairy products.
- Assessment of sensitization level and risk of allergic reactions.
- Monitoring treatment 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.
Caseins found in cheese are the main milk allergens. They are more allergenic than thermodenatured casein but less than in milk. Patients allergic to cow’s milk may have severe reactions to cheese made from sheep or goat milk. Although reports of allergic reactions to molds used in cheese production are rare, there is a risk of sensitization to mold and yeast, which may cause reactions to products such as wine, cider, and certain types of beer.