9069. Allergen. Extract. Pork (f26), IgE antibodies
Description
Allergy to meat rarely occurs, since after heat treatment, usually all potentially allergenic animal proteins become safe. However, meat products can be histamine liberators and contribute to the development of pseudo-allergic reactions.
The main meat allergens are serum albumins and immunoglobulins, there are also descriptions of allergies to muscle proteins – actin, myosin and tropomyosin. When processing meat products (freezing, drying, boiling, frying), allergic activity is reduced. A feature of meat allergy is a delayed reaction to alpha-gal (occurs 3-8 hours after eating meat).
Different types of meat have different antigenic composition, so if you are allergic to chicken or beef, reactions to pork and lamb usually do not occur. Cases of the development of contact dermatitis after working with pork meat are described.
An analysis for the determination of specific IgE to pork allows you to determine a causal relationship to correctly select recommendations for treatment.
When and who needs the test?
- recommended when conducting a diagnostic search for the cause of food allergies;
- making a decision on the tactics of treatment and the advisability 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...