Description
Almond as an etiological factor of food allergy is classified as having a high degree of allergenic activity (regardless of individual characteristics). It is frequently used in the manufacturing of confectionery products; therefore, if there is sensitization to this allergen, it is necessary to avoid consuming such products. An allergic reaction to nuts, including almonds, can often manifest as a severe asthma attack.
Period of execution
Within 3 days. The specified time does not include the day of biomaterial collection
Biomaterial type