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.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- 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.
- 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.
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.