Pistachio, f203

Pistachio nuts are the seeds of a pistachio tree belonging to the genus Pistacia. P. vera is the highest, economically cultivated species due to its edible nuts. Green pistachio kernels are widely consumed raw, fried, salted, or as part of a wide variety of foods due to their unique taste or aroma.

The prevalence of allergies to it is growing rapidly and is observed in Asia, Europe and the United States of America. Pistachios have been found to cause allergic reactions such as oral allergy syndrome or sometimes anaphylactic shock when consumed. Five of its proteins, namely Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5, have been identified as having allergenic potential. Pistachios and cashews show a high level of joint sensitization or cross-reactivity, since they are genetically closely related nuts. People with cashew nut allergies have a higher risk of joint sensitization with pistachios. In addition to cashews, it also exhibits cross-reactivity with mango seeds and other nuts (walnuts and pink peppers).

Determination of specific IgE in human blood to - Pistachio, f203, 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