Description
Oat flour causes rapid development of symptoms of food intolerance (already 1-3 days after eating foods containing it). This test is used for the diagnosis of food intolerance to oat flour. Food intolerance occurs more frequently compared to food allergy and proceeds as allergic reactions involving specific immunoglobulins G (IgG-mediated). At the same time, hidden food allergy develops – delayed-type allergy, which is more dangerous, since external clinical manifestations of the disease will develop slowly (up to several days), and not infrequently, they may be absent 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, nervous systems, skin, and can also have a negative impact on the mental sphere (depression, hyperexcitability in children).
Period of execution
Within 5 days
Biomaterial type