Vanilla (f234)0281
Vanilla is a tropical orchid with long fleshy stems reaching up to 5 meters. Its spice is obtained from fermented and dried fruits – vanilla beans measuring 12 to 24 cm in length. Vanilla is one of the most expensive spices in the world due to the complex pollination and curing process that creates the characteristic aroma of vanillin.
Vanilla has a rich history of use, starting with the Aztecs who used it to flavor drinks. Today, vanilla is used in the food industry, perfumery, cosmetics, and pharmaceuticals. It can cause allergic reactions in sensitive individuals, including contact dermatitis in occupational groups involved in vanilla cultivation and processing. The test helps detect sensitization to this allergen, which is important for diagnosis and treatment adjustment.
- Diagnosis of allergic reactions to vanilla.
- 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) – a fluorescent enzyme immunoassay that provides quantitative determination of allergen levels.
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.