Description
Chocolate, as an etiological factor of food allergy, is classified as having a high degree of allergenic activity (excluding individual characteristics). Allergy can manifest as diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis, irritable bowel syndrome), skin (atopic dermatitis, urticaria, Quincke's edema), and less often - respiratory organs (allergic rhinitis, asthma). In case of pronounced sensitization, anaphylactic shock is possible.
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type