Description
Garlic, as an etiological factor of food allergy, is considered to have a low degree of allergenic activity (without taking into account individual characteristics). Most often, manifestations such as diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis) and skin (atopic dermatitis, urticaria, Quincke's edema) occur, and less frequently - of the respiratory organs (allergic rhinitis, asthma). Determination of specific immunoglobulin E to this allergen in increased amounts indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 4 days. The specified time does not include the day of biomaterial collection
Biomaterial type