Description
Almond, as an etiological factor of food allergy, is classified as having a high degree of allergenic activity (excluding individual characteristics). Almonds are often used in the manufacture of confectionery, therefore, if there is sensitization to this allergen, it is necessary to avoid eating such food products. An allergic reaction to nuts, including almonds, can often manifest as a severe attack of bronchial asthma.
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type