9065. Allergen. Extract. Gluten (f79), IgE antibodies
Description
Gluten (gluten) is a group of proteins that is a constituent part of the seeds of cereal plants such as wheat, rye, barley and oats. As an etiological factor, food allergy has a high degree of allergenic activity. The maximum amount of gluten is found in wheat (up to 80%). Wheat flour and its components (and gluten, respectively) are often used as a connecting element and stabilizer in sausages, canned meat and fish, dairy products, sauces, instant coffee, and other food products. Cross-allergy to grass pollen (wheatgrass, timothy grass, feather grass, etc.) is often observed.
Allergy to gluten, as a rule, is accompanied by dysfunction of the food system, cutaneous manifestations and, less often, dysfunction of the respiratory system and systemic manifestations such as anaphylactic shock.
When and who needs the test?
Recommended for conducting a diagnostic search for the cause of allergies with year-round symptoms; in deciding on the tactics of treatment and the feasibility of conducting allergen-specific therapy (ASIT).
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...