Description
Green peas, as an etiological factor of food allergy, are considered to have a low degree of allergic activity (without taking into account individual characteristics). Manifestations such as diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), skin (atopic dermatitis, urticaria, Quincke's edema), and less often - respiratory organs (allergic rhinitis, asthma) are most common. Determination of specific immunoglobulin E to this allergen in increased amounts indicates an acute allergic reaction (immediate-type hypersensitivity).
Period of execution
Within 9 days. The specified time does not include the day of biomaterial collection
Biomaterial type