Sheep milk (f325)0669
Sheep milk is a popular food product with a pleasant taste and high caloric content, making it nutritious. It is most commonly used for cheese production. However, natural sheep milk has a characteristic odor that is not always appealing for consumption in its pure form. The test allows detection of sensitization to sheep milk allergen.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of IgE antibody levels.
- Diagnosis of allergic reactions to sheep milk.
- 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.
Sheep milk is sometimes recommended as a substitute for cow’s milk in children with atopy. However, 15 out of 16 patients allergic to cow’s milk have IgE antibodies to sheep milk. There is cross-reactivity between sheep and cow’s milk, confirmed by RAST® inhibition. Serum albumin and casein proteins show homology between these milk types. In people allergic to milk, sheep milking can cause IgE-mediated respiratory symptoms. Cross-reactivity with milk from other related animals is also possible.