Coffee, f221

Coffee is obtained from roasted seeds of madder family trees. It is consumed by hundreds of millions of people around the world due to its pleasant taste, aroma, stimulating effect and health benefits.
Allergies to coffee consumption are rare, and several reported clinical cases are likely related to other ingredients contained in the drink rather than the coffee bean itself.

However, in processing the 9 million tons of coffee produced annually, many coffee workers are exposed to irritating and sensitizing dust. This is a common occupational allergy, and some cases are associated, in particular, with coffee bean dust.

The determination of specific IgE in human blood to - Coffee, f221, 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