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  3. Food Mix No. 9 (wheat flour, rye, barley, rice) (fx20)

Food Mix No. 9 (wheat flour, rye, barley, rice) (fx20)

1308
1290.001226.00 ₴
Available

This test identifies sensitization to allergens in a mixture of food products. It helps detect allergic reactions, assess the risk of their development, and monitor the effectiveness of therapy.

This analysis includes the following allergens: f4 wheat flour, f5 rye flour, f6 barley flour, f9 rice.

Wheatcontains over 300 proteins, about 30 of which are recognized allergens. These are divided into albumins, globulins, and glutens, which are the main causes of allergic reactions, including celiac disease and baker’s asthma. Rye and barley contain specific allergenic components that can cause cross-reactions with other cereals. Rice, considered hypoallergenic, can also cause allergies, especially in children and sensitive individuals. This test helps determine individual sensitization and supports proper diet and therapy selection.

  • Diagnosis of allergic reactions.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring the reduction of sensitization after avoiding allergens and undergoing treatment.
  • 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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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