Description
Baker's yeast causes slow development of food intolerance symptoms (no earlier than 5-7 days after consuming products made from them).
This test is used for the diagnosis of food intolerance to baker's yeast. Food intolerance occurs more frequently compared to food allergy and proceeds as allergic reactions involving specific immunoglobulins G (IgG-mediated). In this case, hidden food allergy develops – a delayed-type allergy, which is more dangerous because external clinical manifestations of the disease will develop slowly (up to several days), and often, they may not be present at all for a long time. Slowly progressing pathological processes in the body's organs and tissues 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 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type