Description
Cow's milk as an etiological factor of food allergy is classified as having a high degree of allergenic activity (without taking into account individual characteristics). The most significant allergens (antigens) of cow's milk are: casein, beta-lactoglobulin, and alpha-lactalbumin. Manifestations of allergy can include digestive system disorders (cheilitis, gastritis, colitis, gastroenteritis, irritable bowel syndrome), skin manifestations (atopic dermatitis, urticaria, Quincke's edema), and less commonly - respiratory system disorders (allergic rhinitis, bronchial asthma).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type