Hazelnut, f17

The hazelnut plant (Corylus avellana) is a native species of Europe and western Asia that is a major contributor to global hazelnut production. 

When consumed orally, hazelnuts can cause allergic reactions: food allergies associated with immunoglobulin E (IgE) production or oral allergy syndrome (OAS) associated with pollen allergy. 
Primary sensitization to hazelnuts is more common in children (<5 years of age) than in adults and predisposes to severe reactions, including anaphylaxis.

Hazelnut-induced OAS is mainly attributed to cross-reactivity between homologous hazelnut and birch pollen allergens (Cor a 1 and Bet v 1, Cor a 2 and Bet v 2), whereas primary hazelnut allergies (gastrointestinal, respiratory or cardiovascular reactions, bronchospasms or even anaphylaxis) are associated with thermostable allergens and spare proteins such as Cor a 8, Cor a 9, Cor a 11 and Cor a 14. In addition, Cor a 14-IgE followed by Cor a 9-IgE serve as excellent diagnostic markers to identify true hazelnut allergy and are often associated with severe symptoms. 
Hazelnut allergy can occur in combination with allergies to other nuts such as peanuts, walnuts, pecans, almonds, cashews, pistachios, macadamia and Brazil nuts.

Determination of specific IgE in human blood to - Hazelnut, f17, 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