Description
Buckwheat flour causes slow development of food intolerance symptoms (not earlier than 3-5 days after consumption).
This test is used to diagnose food intolerance to buckwheat flour. Food intolerance occurs more frequently compared to food allergy and proceeds as allergic reactions involving specific immunoglobulins G (IgG-mediated). In this case, a hidden food allergy develops – a delayed-type allergy, which is more dangerous because external clinical manifestations of the disease will develop slowly (up to several days), and often they may not appear at all for a long time. Slowly progressive pathological processes in the organs and tissues of the body can often lead to chronic diseases of the gastrointestinal tract, respiratory, and nervous systems, skin, and can also have a negative impact on the mental sphere (depression, hyper-excitability in children).
Period of execution
Within 8 days. The specified time does not include the day of biomaterial collection
Biomaterial type