Description
Red pepper (paprika) as an etiological factor of food allergy is classified as having a moderate degree of allergenic activity (excluding individual characteristics). Most common manifestations include diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), skin (atopic dermatitis, urticaria, angioedema), and respiratory organs (allergic rhinitis, asthma). An increased quantity of specific immunoglobulin E to this allergen indicates an acute allergic reaction (immediate-type hypersensitivity).
Period of execution
Within 3 days. The specified time does not include the day of biomaterial collection
Biomaterial type