Description
Green pepper, as an etiological factor of food allergy, is classified as having a moderate degree of allergenic activity (without taking into account individual characteristics). Most often, such manifestations as diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), skin (atopic dermatitis, urticaria, Quincke's edema), and respiratory organs (allergic rhinitis, asthma) are encountered. The determination of specific immunoglobulin E to this allergen in increased quantities indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type