Soy milk (f195)0856
Soybeans are an important source of plant protein and contain vitamins and minerals such as thiamine, riboflavin, iron, phosphorus, magnesium, calcium, zinc, and vitamin B6. They are widely used in the food industry as ingredients, emulsifiers, and protein fillers, as well as in processed products. The test determines the body's sensitization to soy protein, which is a common allergen, especially among children.
Soy allergy is a common food allergy affecting 1.5% of the European population, especially children. Symptoms can range from mild to severe and include reactions involving the skin, gastrointestinal tract, respiratory, and cardiovascular systems. Possible manifestations include hives, itching, swelling, abdominal pain, diarrhea, shortness of breath, and anaphylaxis. The test helps to detect sensitization early and prevent complications.
- Diagnosis of allergic reactions to soy.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of allergy therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
Please note that the research method and reference values may vary depending on the equipment and test systems used.
- 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.