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). The most common manifestations include diseases of the digestive system (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), the skin (atopic dermatitis, urticaria, Quincke's edema), and, less frequently, the respiratory system (allergic rhinitis, asthma). An increased level of specific immunoglobulin E to this allergen indicates an acute allergic reaction (immediate-type hypersensitivity).
Period of execution
Within 3 days. The specified time does not include the day of biomaterial collection
Biomaterial type