Buckwheat, f11

Buckwheat is a fast—growing annual plant, usually found in temperate zones.

Buckwheat allergy is common in Asia. The use of buckwheat groats in the form of noodles, dumplings or porridges instead of basic foods may be associated with a high incidence of buckwheat allergies in Asian countries. Buckwheat husk pillows also cause allergic reactions. Several patients using pillows filled with common buckwheat husks in Germany and the United States have reported allergy symptoms. The main route of exposure is ingestion, and inhalation is a secondary route of exposure.

Urticaria, asthma, atopic dermatitis and allergic rhinitis are symptoms that occur when allergic to buckwheat. Severe symptoms, including anaphylaxis, may occur after ingestion or inhalation of buckwheat. The treatment of food allergies is based on the rejection of food products that cause it after an accurate diagnosis has been established. Patients with a suspected buckwheat allergy should be advised to check the availability of common buckwheat as an ingredient when purchasing gluten-free foods.

Buckwheat allergens are thermally stable and therefore do not break down even after cooking. BW24KD is one of the main allergens of buckwheat. Buckwheat exhibits a cross-reaction with rice, poppy seeds, hazelnuts, walnuts, coconut, latex, cashews and orach.

The determination of specific IgE in human blood to - Buckwheat, f11, 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

Preparation for the analysis: on an empty stomach, do not smoke for 30 minutes before the analysis