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). Casein, beta-lactoglobulin, and alpha-lactalbumin can act as allergens (antigens) of cow's milk. Allergy can manifest as diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, gastroenteritis, enteritis, colitis), skin (atopic dermatitis, urticaria, Quincke's edema), and respiratory organs (allergic rhinitis, bronchial asthma, allergic pneumonia). The allergic reaction can be sharply expressed, up to anaphylactic shock.
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type