Description
Curry (seasoning) causes the slow development of food intolerance symptoms (not earlier than 3-5 days after consumption).
This test is used for the diagnosis of food intolerance to curry seasoning. Food intolerance occurs more often than food allergy and proceeds as allergic reactions involving specific immunoglobulins G (IgG-mediated). In this case, a hidden food allergy develops – a delayed-type allergy, which is more dangerous since external clinical manifestations of the disease will develop slowly (up to several days), and not infrequently, they may be completely absent for a long time. Slowly progressive pathological processes in the organs and tissues of the body can often lead to chronic diseases of the gastrointestinal tract, respiratory, nervous systems, skin, and can also have a negative impact on the mental sphere (depression, hyperexcitability in children).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type