Description
Fig, as an etiological factor of food allergy, is classified as having a low degree of allergenic activity (without taking individual characteristics into account). Most often, manifestations such as diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), skin (atopic dermatitis, urticaria, Quincke's edema), and less often - respiratory organs (allergic rhinitis, asthma) occur. Cross-allergy to latex is often observed. The determination of specific immunoglobulin E to this allergen in increased amounts indicates the presence of sensitization of the organism to this allergen.
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type