Description
Chickpea (chick pea), as an etiological factor of food allergy, is considered to have a low degree of allergenic activity (excluding individual characteristics). Chickpea (chick pea) rarely causes allergic reactions, so it is sometimes used for the preparation of infant formulas. The determination of specific immunoglobulin E to this allergen in increased amounts indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type