Description
The main allergens of oat flour are gluten-like proteins. Oat flour, just like wheat flour, is one of the components of various food products; therefore, in case of body sensitization to oat flour, one must be careful when choosing food products. Cross-allergy to the pollen of cereal grasses (couch grass, timothy grass, feather grass, etc.) is often observed. With an allergic reaction to oat flour, rash, edema, stomach discomfort, asthma, and eczema are possible, up to the development of systemic reactions, such as anaphylactic shock. The determination of specific immunoglobulin E to this allergen in increased quantities indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type