9078. Allergen. Extract. Serum dairy (f236), IgE antibodies
Description
Whey proteins belong to the group of readily digestible food proteins and are generally not characterised by high allergenic potential. For most individuals, they are easily digested and do not trigger immunologically mediated reactions. However, in some cases, functional gastrointestinal disturbances of a non-allergic nature may occur. The most common adverse effects associated with whey protein consumption are mild – including bloating or a tendency towards constipation – related to the specific digestive characteristics of protein fractions.
Laboratory determination of specific IgE antibodies to whey proteins is an important diagnostic tool for identifying allergic sensitization. This test enables assessment of whether clinical symptoms are associated with an IgE-mediated immediate hypersensitivity reaction.
Interpretation of specific IgE test results must always be carried out in the context of the patient's clinical presentation, complaints, and medical history. The presence or elevation of IgE levels holds diagnostic value only when laboratory findings correspond to actual symptoms, allowing for accurate confirmation or exclusion of whey protein allergy.
When and who needs the test?
- To diagnose allergies to cow's milk whey proteins.
- To select hydrolyzed formulas for infant feeding.
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...