Description
Green beans, as an etiological factor of food allergy, are classified as having a low degree of allergenic activity (without taking into account individual characteristics). Green beans rarely cause allergic reactions, but they are possible and can manifest as rash, edema, stomach discomfort, asthma, and eczema. The determination of specific immunoglobulin E to this allergen in increased quantities 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