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Wheat (g12)

0792
1208.001148.00 ₴
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Rye (Secale cereale) is one of the most common and resilient cereals, widely used in the food industry, baking, and other sectors. However, rye is a frequent cause of allergic reactions, especially among the European population where rye bread consumption is very common. Inhalation of rye flour can cause respiratory symptoms, allergic reactions, and even anaphylaxis.

Rye allergen can cause a wide range of symptoms: from classic food allergies to occupational rhinitis, asthma, contact dermatitis, and even anaphylaxis. The main allergenic component is Sec c38 – an α-amylase inhibitor. Rye shows cross-reactivity with other cereals, particularly wheat, barley, as well as allergens from poppy, hazelnut, soy, fungal α-amylases, and pollen from grasses and trees. Sensitized individuals are advised to avoid rye flour in their diet and to pay attention to product labeling due to gluten content.

  • Diagnosis of allergic reactions to rye.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of allergen level.

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.

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