Spice Mix No. 3 (fennel seeds, basil, ginger, anise) (fx72)

Fennel allergenic components, particularly LTP and PR-10 protein groups, are associated with cross-reactivity to birch pollen and peach and can cause severe systemic reactions including anaphylaxis. Fennel seeds contain allergenic components Foe v1 and Foe v2, which cross-react with allergens from other plants. Basil, ginger, and anise can also trigger allergic reactions, with their allergens showing specific cross-reactivity patterns with other plants. Besides allergy, ginger may cause intolerance symptoms such as hypotension or digestive upset. Anise contains several allergenic proteins that cause sensitization, especially in individuals allergic to the Apiaceae family. All these factors make this test important for accurate diagnosis and subsequent management of patients with spice allergies.

• Diagnosis of allergic reactions.
• 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 (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.