Description
Casein makes up about 80% of milk proteins and consists of 5 subfractions, of which the most important are alpha-casein and alpha-s-casein. Casein is not a species-specific protein; therefore, in case of allergy to it, hypersensitivity to the milk of other animals and to cheeses is also possible, as they contain casein. This protein is thermostable and does not lose its properties when boiled, so in the presence of sensitization specifically to this milk protein, it is necessary to eliminate this product and products containing milk from the diet. An allergic reaction to casein usually causes gastrointestinal tract disorders, which can manifest as nausea, stomach discomfort, and diarrhea; manifestations involving the skin (rash, eczema) and respiratory tract (bronchial asthma attack, suffocation) are also possible. Systemic reactions, such as anaphylactic shock, are also possible but rare.
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type