1313. Allergen. Extract. Barley flour (f6), IgE antibodies
Description
Cereal (grain) crops are a group of cultivated plants whose grains are rich in complex carbohydrates. They can be the cause of both true food allergy and food intolerance. Allergy to barley flour may be associated with gluten-like proteins found in cereal crops. Symptoms typically manifest within minutes or hours of consumption or contact with barley flour. These may include urticaria, skin pruritus, swelling of the face, eyes and lips, lacrimation, eye redness, sneezing, rhinorrhoea, dyspnoea, abdominal pain, nausea, and diarrhoea. In rare cases, anaphylaxis is possible. In some patients, reactions occur exclusively upon inhalation of flour dust – for example, during baking. Cross-reactivity with wheat, rye, and oats may also develop.
Determination of antibody levels to barley flour enables diagnosis of allergic conditions triggered by contact with this allergen.
When and who needs the test?
- Recommended for determining the cause of allergies when symptoms appear after consuming bread, porridge, or beer.
- For anaphylaxis, urticaria, or asthma of unknown etiology.
- For occupational allergies (in bakers and pastry chefs).
- For atopic dermatitis of unknown origin.
- For chronic diarrhea or abdominal pain after consuming bread or porridge.
- If a gluten allergy is suspected, but the celiac disease test is normal.
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...