2312. Allergen. Molecule. α-lactalbumin (nBos d4), IgE antibodies
Description
Milk is one of the most common food allergens. This product contains almost 40 proteins with various structures, 80% of which are caseins, and 20% are whey proteins. Each type of cow’s milk proteins produces its own immunoglobulin. Whey proteins, which very often lead to the formation of allergic reactions, include alpha β-lactalbumin.
In children sensitized to cow’s milk, allergies can be manifested by skin symptoms and lesions of the digestive tract, rhinitis and exacerbation of asthma, anaphylactic reactions. I
n most cases, the allergy is cross, that is, the clinical picture of the disease develops against the background of the formation of several immunoglobulins E at once to different milk allergen proteins. Hypersensitivity to cow’s milk does not always disappear during childhood and may persist for many years into adulthood or throughout life.
Timely detection of IgE for alpha-lactalbumin in a patient through a blood test is necessary in order to maintain health, exclude cow’s milk and dairy products from the diet and prescribe antiallergic treatment. If an allergy to alpha-lactalbumin is formed in a baby receiving artificial mixtures, then this information helps to select a diet that does not contain alpha-lactalbumin.
When and who needs the test?
- recommended for diagnosing cow’s milk whey protein allergy;
- to predict the risk of cross-reactions when drinking milk and substantiate recommendations for the elimination of milk, when selecting hydrolyzed formulas for feeding young children.
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...
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