Description
Malt causes a slow development of food intolerance symptoms (not earlier than 5-7 days after consuming products containing it).
This test is used to diagnose food intolerance to malt. Food intolerance occurs more frequently than food allergy and proceeds as allergic reactions involving specific immunoglobulin G (IgG-mediated). In this case, a hidden food allergy develops – a delayed-type allergy, which is more dangerous because external clinical manifestations of the disease will develop slowly (up to several days), and not infrequently, they may be absent altogether 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 and nervous systems, and skin, and can also have a negative impact on the mental sphere (depression, hyper-excitability in children).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type