Description
Black pepper, as an etiological factor of food allergy, is classified as having a moderate degree of allergenic activity (without taking into account individual characteristics). Manifestations such 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 most common. The determination of specific immunoglobulin E to this allergen in increased amounts indicates the presence of the organism's sensitization to this allergen.
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type