Cacao, f93

Cocoa seeds are used to produce cocoa powder and chocolate, which is consumed all over the world.
Cocoa allergy can cause skin, oral/gastrointestinal, respiratory symptoms and anaphylaxis after ingestion.
Analysis have shown that people working with cocoa seeds are at risk of allergic reactions due to inhalation of the allergen.
Cross-reactivity has been observed with chocolate, lupin, milk peanuts, walnuts, hazelnuts, etc.

Determination of specific IgE in human blood to - Cocoa/chocolate, f93, 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