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Rye flour (f5)

0783
1208.00 ₴
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Rye (Secale cereale) is one of the most resilient cereals, widely used in the food industry, baking, as well as in paper production, alcohol, and animal feed. Rye flour is a common cause of allergic reactions, especially among bakery workers. Allergy symptoms can vary widely – from skin and gastrointestinal to respiratory, including occupational rhinitis, asthma, and even anaphylaxis.

The main allergenic component of rye flour is Sec c38 – an α-amylase inhibitor, which has significant cross-reactivity with other cereals such as wheat and barley, as well as with pollen allergens from grasses and trees.

Rye flour allergens are classified according to WHO/IUIS. Sec c38 is the main allergenic component causing baker’s asthma in 71% of sensitized patients. There is significant cross-reactivity between rye, wheat, and barley due to shared gluten proteins.

Rye can trigger symptoms in patients with wheat-associated anaphylaxis, depending on physical exertion. Cross-reactivity is also noted with fungal α-amylase allergens, pollen from grasses and trees, sesame, poppy seeds, hazelnuts, and soy.

Test results help determine the risk of allergic reactions and guide effective therapy selection.

  • Diagnosis of allergic reactions to rye flour.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay for quantitative determination of sensitization.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • 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 – refrain from food for 30-40 minutes before the test; for children 1-5 years – 2-3 hours.

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