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 can be triggered by the casein of the milk from which this type of cheese is made. In the case of an allergic reaction to "mold" cheese, rashes, swelling, gastric discomfort, asthma, and eczema are possible. The detection of an increased amount of specific immunoglobulin E to this allergen 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