Description
Quantitative determination in the blood of specific antibodies of the immunoglobulin E class, appearing in the presence of an allergic reaction to rye flour and rye. Performing this test is safe for the patient compared to skin tests (in vivo), as it eliminates patient contact with the allergen. Taking antihistamines and age-related characteristics do not affect the quality and accuracy of the study. This analysis is used: for the diagnosis of sensitization to rye flour in patients with allergic diseases (food allergy, acute and chronic urticaria, angioedema, atopic dermatitis, bronchial asthma, allergic rhinitis); to assess the risk of developing allergic reactions to rye flour and rye. This analysis is prescribed: in the presence of the following symptoms indicating an allergic nature when eating rye or coming into contact with rye flour: redness and itching of the skin, rash, angioedema, laryngeal edema, cough and bronchospasm, nausea, vomiting, abdominal pain and diarrhea; in the presence of an allergy to cereals; in the development of asthma and other allergic diseases in bakers; with polyivalent sensitization; with questionable results of skin testing and provocation tests.
Period of execution
By 00:00 the next day. The specified time does not include the day of biomaterial collection
Biomaterial type