Description
Champignon mushrooms as an etiological factor in food allergy are classified as having a high degree of allergenic activity (without taking into account individual characteristics). In the case of an allergic reaction to champignon mushrooms, rash, edema, stomach discomfort, asthma, and eczema are possible, up to the development of systemic reactions such as anaphylactic shock. The detection of increased levels of specific immunoglobulin E to this allergen indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 3 days. The specified time does not include the day of biomaterial collection
Biomaterial type