9105. Allergen. Extract. Apple (f49), IgE antibodies
Description
One of the most common fruits is the apple. Apples contain a large amount of proteins that can act as allergens. The level of allergenic protein content depends on the variety of apples in warehouses and in stores are more allergenic than freshly picked ones, and Golden and Granny Smith fruits contain more heat-sensitive protein than apples of other varieties. After heating, the amount of allergenic protein is significantly reduced, so baked apples may not cause allergic reactions in sensitized patients.
It was also noted that more allergens are found in the peel of apples, rather than in the pulp. The apple contains allergens that cross-react with allergens from wormwood, birch, timothy, peanuts, hazelnuts and celery. Also, cross-reactivity with the proteins of tomatoes, kiwi, lychee, mango, banana, orange, peach and carrot was found. In sensitized individuals, allergy when eating apples often manifests itself in the form of oral allergic irritation in the oral cavity), less often in the form of angioedema, urticaria, rhinoconjunctivitis, abdominal pain, asthma attacks, and very rarely – in the form of anaphylaxis.
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...
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