Description
Champignons, as an etiological factor of food allergy, are classified as having a high degree of allergenic activity (without taking into account individual characteristics). In case of an allergic reaction to champignons, rash, edema, stomach discomfort, asthma, and eczema are possible, up to the development of systemic reactions such as anaphylactic shock. The determination of specific immunoglobulin E to this allergen in increased amounts indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 4 days. The specified time does not include the day of biomaterial collection
Biomaterial type