Spice Mix No. 2 (caraway, nutmeg flower, cardamom, clove) (fx71)

Sensitization to cumin is most often observed in older children and adults and is associated with profilins – proteins found in many plants. Cross-reactivity may occur in patients sensitive to birch or mugwort pollen due to similar protein structures. Allergies may also be caused by PR-10 proteins and lipid transfer proteins (LTP), which trigger food allergy symptoms, including anaphylaxis.

Nutmeg flower, cardamom, and clove rarely cause allergic reactions but can trigger food allergy or contact dermatitis in sensitive individuals. It is especially important to consider possible cross-reactions and the presence of allergens in spice blends.

Accurate determination of sensitization to these spices allows patients to avoid dangerous allergen exposure, improving quality of life and food safety.

• Diagnosis of allergic reactions to spices.
• Assessment of sensitization level and risk of allergy development.
• Monitoring reduction of sensitization after avoiding allergen contact and undergoing therapy.
• Evaluation of immune system status.

FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of sensitization to allergens.

• 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.