Zucchini (f151)1017
Zucchini (courgette) – a vegetable from the gourd family. Known for its nutritional value, but contains salicylates and lectins that can cause allergic reactions in sensitive individuals.
Zucchini contains salicylates, which can worsen asthma symptoms, cause swelling, itching, hives, and food intolerance. The presence of lectins in zucchini may provoke food intolerance, but cooking reduces this effect. Allergy to zucchini is associated with latex-fruit syndrome and pollen-food allergy syndrome in people allergic to grass due to cross-reactivity of proteins.
- Diagnosis of allergic reactions to zucchini.
- 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) – fluorescent enzyme immunoassay, ImmunoCAP (Immunofluorescence on solid phase) – quantitative determination of sensitization to an allergen.
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.