Description
Rye flour causes rapid development of food intolerance symptoms (already 1-3 days after consuming products containing it). This test is used to diagnose food intolerance to rye flour. Food intolerance occurs more frequently compared to food allergy and proceeds as an allergic reaction involving specific immunoglobulins G (IgG-mediated). In this case, a 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 not infrequently, they may not be present at all 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, hyper-excitability in children).
Period of execution
Within 8 days. The specified time does not include the day of biomaterial collection
Biomaterial type