White bean (f15)0237
1150.00
Available
White bean – a variety of bean with light seeds ranging from pale green to creamy white. Used in various dishes such as stews, soups, and casseroles. White beans are a source of iron, folic acid, magnesium, phosphorus, potassium, and copper. They can cause allergic reactions in sensitive individuals.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
- Diagnosis of allergic reactions to white beans.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
- Blood sampling 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.
White beans are widely used in nutrition, but can cause food allergies in sensitive individuals. The seeds also have medicinal properties, but large amounts of raw seeds can be toxic. The test helps detect sensitization and assists in diagnosing allergic conditions.