Avocado, f96
Avocado belongs to the laurel family along with cinnamon and laurel. The two most common are Hass avocado (dark color, wrinkled skin) and strong avocado (green, smooth skin).
Avocados can be diced into salads, added to soups, stews, chili or omelets, stuffed or decorated (with other vegetables, seafood, mayonnaise or other dressings) or mashed to make guacamole, spreads or sandwich dressings.
Avocados can usually cause food allergy symptoms in sensitized people, although most reports describing an avocado allergy do so in the context of a cross-reaction to a latex allergy ("latex-fruit syndrome").
The prevalence of avocado allergy in the general population is estimated to be about 1%, but it increases as the consumption of avocado dishes increases.
Symptoms include local irritation of the mouth, angioedema, hives, abdominal pain, asthma, nausea, vomiting, diarrhea, rhinoconjunctivitis and anaphylaxis.
The determination of specific IgE in human blood to -Avocado, f96, shows the body's reaction to this allergen.
Research method: ImmunoCAP method (Immunofluorescence in the solid phase)
Units of measurement: kU/l
Biomaterial for analysis: venous blood