2540. Пакет №632 (Харчова алергія високого ризику, CRD-панель + звіт з описом лабораторних показників)

Package No.632 "High Risk Food Allergies" is a comprehensive study that covers the most important allergenic components of the foods that most often cause severe reactions: peanuts, tree nuts, seafood, fish, milk, egg, buckwheat, soy and peach.

This analysis will help you: understand the real sensitivity of the body to dangerous food allergens; reduce the risk of sudden severe reactions (anaphylaxis); get personal nutrition recommendations from an allergist.

Food allergy is the body's immune response to the proteins of certain foods that are perceived as a threat. It can manifest itself as a rash, swelling, digestive disorders, breathing complications, and in sensitive people, even anaphylaxis.

The "High-risk food allergy" package covers 9 groups of products that most often cause severe allergic reactions and anaphylaxis in Ukraine and Europe: peanuts, tree nuts, seafood, fish, eggs, milk. This is an allergy of the immediate type (IgE-dependent), when the reaction can occur within a few minutes after contact with the allergen. The analysis covers both heat-stable proteins, which remain dangerous even after cooking, and heat-labile proteins, which are destroyed during cooking. It helps identify food allergy factors that are dangerous for children and adults due to the high risk of anaphylaxis – a sudden severe reaction that can be life-threatening.

The package includes:

• Chicken egg (ovomucoid, Gal d 1) is the main allergen of chicken egg protein, a marker of food allergy with the risk of systemic reactions to any dishes with egg.
• Cow's milk (casein, Bos d 8) is the main protein of milk, resistant to digestive enzymes. Sensitivity to casein means intolerance to both fresh and thermally processed milk, cheese, yogurts.
• Wheat (Tri a 19, ω-5-gliadin) is a marker of anaphylaxis, which occurs when wheat is combined with physical exertion (WDEIA syndrome), alcohol or painkillers.
• Fish (cod), seafood (shrimp), buckwheat, soybeans, peaches, hazelnuts, peanuts are products to which sensitivity is associated with a high risk of systemic reactions, including anaphylaxis.

The combination of various allergenic components enables:

• understand which food products are associated with food allergy symptoms;
• assess whether reactions may be mild or potentially more threatening;
• choose a safe and individual diet.

This package is intended for adults and children with suspected food allergy at high risk of severe systemic reactions, including anaphylaxis. In contrast to conventional testing for specific IgE to food extracts, component diagnostics allows to determine to which protein the immune response has been formed, which is critical for predicting the severity of reactions and making decisions about diet or emergency care.

The analysis shows:

• if skin manifestations appear after eating (rash, itching, urticaria);
• for gastrointestinal reactions (abdominal pain, nausea, diarrhea);
• when swelling of the lips, face, or oral cavity occurs after using the products;
• if there were episodes of difficulty breathing or bronchospasm related to food;
• to select an individual diet excluding certain products;
• for prolonged or unexplained allergic symptoms;
• to confirm the results of previous tests;
• after anaphylactic reactions in the past.

Positive results of IgE to the components contained in this package should be combined with the determination of total IgE and eosinophil indicators. They are an indication for an immediate visit to an allergist for the development of dietary recommendations, an individual emergency plan for food anaphylaxis, and patient education to avoid cross-reactive products.

• Venous blood

In order to exclude factors that may affect the test results, we recommend to follow the preparation rules: