Gluten, f79
Gluten is an elastic protein found in wheat, rye, barley and, to a lesser extent, in oats.
Gluten is one of the most important food components that cause hypersensitivity reactions in children.
Adverse reactions to gluten protein include: food allergies, food asthma, or exercise-induced anaphylaxis. The onset of adverse reactions in the first two conditions can be immediate, delayed, or both immediate and delayed.
Sensitization to gluten by ingestion can lead to food allergy symptoms, while sensitization by inhalation causes baker's asthma and rhinitis.
The determination of specific IgE in human blood to - Fibrin (gluten), f79, 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