Description
The most common type of allergy is pollen allergy, which generally has a seasonal character and coincides with the flowering periods of plants to the pollen of which there is sensitization. The onset of allergy to cultivated rye pollen is directly related to its flowering period (June - July). A cross-allergic reaction is often observed to bread, bakery products, bread kvass, flour products, semolina, bran, cereal sprouts, breadcrumbs, ice cream, sherbet, puddings, dumplings, pancakes, rolled oats and cereals (oats, wheat, barley, etc.), corn, sorghum, sausages, malt, beer, vodka, sorrel.
The allergy manifests as profuse lacrimation, discharge from the nasal cavity, less commonly skin manifestations, and in severe cases, attacks of suffocation, urticaria, Quincke's edema, seasonal pollen dermatitis with severe itching and various rashes. The determination of specific immunoglobulin E to this allergen in increased amounts indicates the presence of sensitization of the organism to this allergen.
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type