Description
Millet is a cereal crop of the Poaceae family, the grains of which are polished to obtain millet groats - a common cereal. Besides porridges, it can be used to prepare dishes such as pancakes, cutlets, soups, and casseroles. An allergic reaction to millet occurs less frequently than to wheat, but the main reason for its development is also a specific vegetable protein included in the composition of millet groats. Although it does not contain gluten, which makes it practically hypoallergenic.
This test is used for the diagnosis of food intolerance to millet. Food intolerance occurs more frequently compared to food allergy and proceeds as allergic reactions 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 often 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 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type