9153. Allergen. Extract. Buckwheat flour (f11), IgE antibodies
Description
Buckwheat is a herbaceous melliferous plant, a grain crop, from the fruits of which cereals are made. Buckwheat flour is a type of buckwheat product. This is a gray-brown flour with a slightly bitter specific taste.
Buckwheat and buckwheat flour are hypoallergenic products, and therefore are often included in medicinal diets. Despite the low allergenicity, they can cause an allergic reaction in case of individual intolerance.
Symptoms of buckwheat intolerance are usually redness and itching of the skin, nausea, vomiting, abdominal pain and diarrhea, angioedema, rhinoconjunctivitis, laryngeal edema, cough and bronchospasm right up to the development of systemic reactions 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;
- to decide 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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