Swiss Cheese (f70)0877
Cheese is a dairy product obtained from milk through controlled coagulation of the milk protein casein. Cheese production involves adding an enzyme to milk that separates it into solid (curd) and liquid (whey) components. The solid part is used to make cheese.
Cheese allergy is often associated with allergy to milk and other dairy products. Possible skin reactions as well as non-immune allergic reactions caused by tyramine and histamine found in cheeses may occur. The main allergenic components are milk proteins (casein, alpha-lactalbumin, beta-lactoglobulin), which can cause severe symptoms. In adult patients, cheese is one of the most significant allergens causing food allergy. Symptoms include urticaria, abdominal pain, bloating, diarrhea, vomiting, and anaphylaxis.
- Diagnosis of allergic reactions to cheese and dairy products.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.