Description
Cheeses contain high concentrations of biologically active amines, including histamine (which is directly related to the mechanisms of allergic reactions), tyramine, and others. Due to this, pseudo-allergic reactions may occur. The development of a true allergy may be triggered by the milk casein from which this type of cheese is made. In the case of an allergic reaction to cheddar cheese, symptoms such as rashes, swelling, stomach discomfort, asthma, and eczema are possible. The detection of an increased level of allergen-specific immunoglobulin E indicates an acute allergic reaction (immediate-type hypersensitivity).
Period of execution
Within 2 days. The specified time does not include the day of biomaterial collection
Biomaterial type