9156. Allergen. Extract. Cow's milk (f2), IgE antibodies
Description
The composition of cow's milk includes about 20 proteins with pronounced allergenic properties.
The main protein allergens in cow's milk are casein, alpha-lactalbumin and β-lactalbumin. Sensitization can occur in utero, and cow's milk allergy is more common in children. Cow's milk ingredients (casein, lactose, whey) are present in many industrial food products that contain powdered and condensed milk: pastry, white bread, ice cream, chocolate, mayonnaise, etc. Boiled milk is safer than whole milk since most proteins are thermolabile and lose their properties when boiled. If an allergic reaction to boiled milk occurs, the main allergen is casein.
The determination of specific IgE in an increased amount indicates the presence of sensitization to cow's milk proteins (CMP), makes it possible to distinguish between allergy to cow's milk protein and intolerance to cow's milk protein. The absence of Ig E antibodies does not exclude an allergy to cow's milk proteins, but only indicates that the allergy proceeds through a different type of allergic reaction.
When and who needs the test?
- recommended for children and adults to diagnose allergic diseases (food allergy, atopic dermatitis, bronchial asthma, allergic rhinitis, respiratory allergy);
- to assess the risk of developing allergic reactions to milk;
- to exclude lactase intolerance;
- with the polyvalent nature of sensitization, when it is not possible to conduct skin tests.
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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