White Cabbage (f216)0468
White cabbage — a cultivar of wild cabbage, a plant of the Brassicaceae family. It originated in the Mediterranean and Adriatic regions as a wild plant with loose leaves. Over time, it was domesticated and bred into numerous forms such as broccoli, cauliflower, kohlrabi, and Brussels sprouts. The term "cabbage" generally refers to members of the Brassicaceae family whose leaves are consumed rather than flower heads.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- 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.
There is extensive cross-reactivity among different types of cabbage, as well as other members of the Brassicaceae family such as broccoli, cauliflower, and Brussels sprouts. Studies confirm cross-reaction with mustard, rapeseed, and turnip. Cabbage can cause food allergy symptoms in sensitized individuals: vegetable proteins trigger immediate-type allergy, pollen causes hay fever, and skin contact leads to contact dermatitis.