Description
White bean, as an etiological factor of food allergy, is classified as having a low degree of allergenic activity (excluding individual characteristics). White bean rarely causes allergic reactions, but they are possible and can manifest as rash, swelling (edema), stomach discomfort, asthma, and eczema. Determination of specific immunoglobulin E to this allergen in increased amounts indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type