Description
Curry (spice), as an etiological factor of food allergy, is classified as having moderate allergenic activity (excluding individual characteristics). Most often, 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) occur. Detection of elevated levels of specific immunoglobulin E to this allergen indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 4 days. The specified time does not include the day of biomaterial collection
Biomaterial type