Description
Pistachios, as an etiological factor of food allergy, are classified as having a high degree of allergenic activity (without taking into account individual characteristics). Pistachio oil is added to cakes and sausages, food coloring, spicy dishes, and is also used in perfumery and medicine, therefore, if there is sensitization to this allergen, contact with this allergen should be avoided. An allergic reaction to nuts, including pistachios, can often manifest as a severe attack of bronchial asthma.
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type