1302. Allergen. Extract. Rice (f9), IgE antibodies
Description
Rice allergies often occur in people who already have food sensitivities to other foods. Some people react to uncooked rice, inhaling the dust of which can trigger asthma attacks or the development of rhinoconjunctivitis. Others have a reaction to the cooked product. However, those who react to uncooked rice can sometimes eat a dish made from it.
Sensitivity to rice can be inherited or developed during life and often occurs in people who work in the production or storage of this cereal. Although the cause of the development of a negative reaction may not be the grain itself, but the substances used in the processing of the fields where the cereal was grown, or during its storage: insecticides, herbicides, fertilizers.
Quantitative determination of specific IgE antibodies allows to assess the relationship between the level of antibodies and the clinical manifestations of allergies.
When and who needs the test?
- recommended when conducting a diagnostic search for the cause of food allergies;
- making decisions about treatment.
Biological material
- Venous blood
Preparing for a blood test
In order to exclude factors that may affect the test results, we recommend to follow the preparation rules:
- an important condition for laboratory tests is to take blood on an empty stomach.
- 6-12 hours before the test, you should avoid eating, drinking alcohol, smoking, and limit physical activity. Drinking...