Tea f222

Tea is made from the Camellia sinensis plant and is considered the second most commonly consumed therapeutic soft drink in the world.

• Overall, 78% of total global tea production and consumption is black tea, 20% green tea, and <2% yellow or oolong tea.

• Despite its frequent use, tea-induced allergies are extremely rare and limited to isolated case reports.

• Most often, food allergy to green tea is observed in patients with a history of occupational asthma, although it has sometimes been reported without prior sensitization. Symptoms include:

  • Swelling of the throat,
  • Shortness of breath,
  • Stuffy nose,
  • Coughing,
  • Wheezing,
  • Loss of consciousness in severe cases.

• Contact sensitization to tea in professional settings has also been reported. Epigallocatechin gallate is considered a major causative agent in tea for both occupational and food allergies.

• The determination of specific IgE in human blood to - Tea, f222, 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