Spinach (f214)1030
Spinach is a nutritious leafy vegetable widely used around the world. Its leaves can be consumed raw, cooked, or in powder form as a natural food coloring. Allergic reactions to spinach are rare, but cross-reactions with mold, fungi, and other allergens are possible.
Although spinach contains histamine, which can cause pseudoallergic reactions, true allergies to spinach are rare due to rapid denaturation of allergens during digestion. There is cross-reactivity between spinach allergens and the mold Alternaria alternata, as well as other fungi. Cases of cross-reaction with tomatoes, mushrooms, and latex have been reported, along with anaphylaxis associated with physical exertion.
- Diagnosis of allergic reactions to spinach.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
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 intake 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.