Description
The most common type of allergy is pollen allergy, which, as a rule, is seasonal in nature and is timed to the flowering periods of plants to the pollen of which there is sensitization. The occurrence of allergy to cultivated oat pollen is directly related to its flowering period (June - July). There is often a cross-allergic reaction 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, coffee substitutes, malt, beer, wheat vodka, sorrel. Allergy manifests as profuse lacrimation, discharge from the nasal cavity; less often cutaneous manifestations; in severe cases, attacks of suffocation, urticaria, Quincke's edema, seasonal pollen dermatitis with severe itching and various rashes. 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