Food Mix No. 26 (egg white, milk protein, peanut, mustard) (fx26)

Egg protein allergy is common and can cause symptoms affecting the gastrointestinal tract, respiratory system, as well as skin reactions (redness, itching). It is important to distinguish between allergy to egg white and yolk, as yolk is a weaker allergen.

Allergy to cow’s milk proteins is often associated with sensitivity to various milk proteins (casein, whey proteins) and can cause reactions not only to milk but also to products containing it (cheese, kefir, yogurt, ice cream, etc.).

Peanut is a potent allergen that frequently causes food allergies, especially in children. The risk of sensitization increases with a family history of allergies, atopic dermatitis, and other allergic diseases.

Mustard can cause both mild and severe allergic reactions, including anaphylactic shock. Even low doses of mustard proteins can trigger reactions in sensitive individuals.

• Diagnosis of allergic reactions to food products.
• Assessment of sensitization level and risk of allergy development.
• Monitoring reduction of sensitization after allergen avoidance and therapy.
• Evaluation of immune system status.

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

• 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.