Description
Eggplant, as an etiological factor of food allergy, is classified as having a low degree of allergenic activity (without taking into account individual characteristics). Eggplants rarely cause allergic reactions, but they are possible and can manifest as rashes, edema, stomach discomfort, asthma, and eczema. Cross-allergic reactions to weed pollen (mugwort, goosefoot, ragweed) are often observed. The determination of specific immunoglobulin E to this allergen in increased quantities indicates an acute allergic reaction (immediate-type hypersensitivity).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type