Peanut, f13

Peanuts are consumed worldwide, but the form in which they are consumed varies by geographic location, and this may affect their allergenicity.
Currently, 16 peanut allergens have been identified, and the spare seed proteins are resistant to cooking and digestion. Ara h 1, 2, 3, and 6 are considered the major peanut allergens, and it is estimated that 97% of patients with peanut allergy are sensitized to at least one of the Ara h 1, 2, and 3 allergens.

Peanut allergens belong to different protein families leading to immunochemical IgE-mediated cross-reactions between different members of legume families, other plant products such as nuts, and pollen.
Peanut allergy usually begins in childhood and persists throughout a person's life; however, approximately 20% of young children develop tolerance. Typical clinical symptoms of peanut allergy range from angioedema, urticaria, nausea, abdominal pain, vomiting, wheezing, and dyspnea, which usually occur soon after peanut consumption. In a significant proportion of sensitized individuals, clinical signs of peanut allergy are absent. Sensitization to the reserve proteins Ara h 1, 2, 3, 6, and 7 carries an increased risk of more severe symptoms and anaphylactic reactions. Individuals with peanut allergy are at increased risk of anaphylaxis compared with other food allergies, with more than 90% of food-related anaphylaxis-related deaths occurring in peanut-sensitized individuals. Several prevention strategies are available, including early introduction of peanuts to infants, avoidance and “peanut-free” schools have been suggested. However, the Food and Drug Administration (FDA) approved oral immunotherapy for clinical use in the United States in 2020, which may become more widely available in the future.

Determination of specific IgE in human blood to Peanut, f13, shows the body's reaction to this allergen.

Test method is ImmunoCAP (Immunofluorescence on solid phase).

Units of measurement is kU/l

The sampling biomaterial is venous blood