Description
Wheat flour causes rapid development of symptoms of food intolerance (already 1-3 days after consumption).
This test is used for the diagnosis of food intolerance to wheat flour. Food intolerance occurs more frequently compared to food allergy and proceeds according to the type of allergic reactions involving specific immunoglobulins G (IgG-mediated). At the same time, 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 absent altogether for a long time. Slowly progressing pathological processes in the organs and tissues of the body can often lead to chronic diseases of the gastrointestinal tract, respiratory and nervous systems, skin, and can also have a negative impact on the mental sphere (depression, hyperexcitability in children).
Period of execution
Within 9 days. The specified time does not include the day of biomaterial collection
Biomaterial type