Description
Ginger, as an etiological factor of food allergy, is classified as having a low degree of allergenizing activity (excluding individual characteristics). The most common manifestations are diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), skin (atopic dermatitis, urticaria, Quincke's edema), and less frequently, the respiratory organs (allergic rhinitis, asthma). Detection of specific immunoglobulin E to this allergen in elevated amounts 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