Description
Cheeses contain high concentrations of biologically active amines, including histamine (which is directly involved in the mechanisms of allergic reactions), tyramine, etc. Due to this, pseudoallergic reactions may appear. The development of true allergy can be triggered by the casein of the milk from which this type of cheese is made. With an allergic reaction to Cheddar cheese, rash, edema, stomach discomfort, asthma, and eczema are possible. The detection of specific immunoglobulin E to this allergen in increased amounts 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