Garlic, f47

Garlic (Allium sativum) is one of the most common spices used in many cuisines of the world, as well as in folk medicine. Allergies to garlic or onion types are extremely rare, but they should not be underestimated. Due to the high consumption of garlic worldwide, it should be included in the diagnostic battery of food allergies. 

The main route of exposure is contact with raw garlic, while hypersensitivity is also observed when swallowing or inhaling garlic dust (a secondary route of exposure). Garlic is a known type I allergen that also causes allergic contact dermatitis.

Clinical manifestations of garlic allergy include a wide range of diseases, ranging from gastrointestinal symptoms to contact dermatitis, hives, occupational asthma and even anaphylaxis. Clinically significant garlic allergy is explained by the presence of alliinliase (the main allergen) and the low molecular weight component diallyl disulfide in raw garlic. These allergens were found to be thermolabile, so cooked garlic shows less allergenicity.

These allergens exhibit significant cross-reactivity with other members of the amaryllis family, such as onions, leeks, shallots and green onions. Preventing or avoiding foods containing garlic is the best way to reduce or prevent allergic reactions.

The determination of specific IgE in human blood to - Garlic, f47, shows the body's reaction to this allergen. Analysis method: ImmunoCAP method (Immunofluorescence in the solid phase). Units of measurement: kU/l. Biomaterial for analysis: venous blood.