9253. Allergen. Extract. Milk (boiled, f231), IgE antibodies
Description
Allergy to cow's milk most often develops in young children, usually after the transfer of the child to artificial feeding with milk mixtures. Cow's milk consists of two fractions: casein and whey. It is casein proteins (up to 80% of all milk proteins) that retain their allergenic ability when boiled and/or pasteurized.
Allergy to boiled milk, as a rule, is accompanied by dysfunction of the digestive system (cheilitis, gastritis, colitis, gastroenteritis, irritable bowel syndrome), skin manifestations (atopic dermatitis, urticaria, Quincke's edema) and, less often, dysfunction of the respiratory system (allergic rhinitis, bronchial asthma) ).
Quantitative determination of specific IgE antibodies allows to assess the relationship between the level of antibodies and the clinical manifestations of allergies.
When and who needs the test?
- recommended for the diagnosis of sensitization to cow's milk in patients with allergic diseases (food allergy, acute and chronic urticaria, angioedema, atopic dermatitis, bronchial asthma, and allergic rhinitis);
- to assess the risk of developing allergic reactions to cow's milk.
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...