Cereal mix (wheat, oat, corn, buckwheat flour, sesame) (fx3)

The test detects specific IgE antibodies to cereal allergens, which is important for diagnosing and treating allergic diseases. Identifying sensitization helps prevent complications such as baker’s asthma, allergic dermatitis, food intolerance, and celiac disease.

Wheat flour contains over three hundred proteins, about thirty of which are allergenic. The main allergen groups are albumins, globulins, and glutens (including gliadins and glutenins). Oat flour contains allergenic avenins, which can cause cross-reactions with other cereals. Corn flour often causes delayed-type food intolerance. Buckwheat has major allergenic components that can trigger severe reactions, and sesameis one of the most common childhood allergens.

Understanding the allergen profile allows for personalized diet and therapy, reducing the risk of anaphylaxis and improving the quality of life for patients with allergies.

• Diagnosis of allergic reactions to cereal 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, 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.