Chicken, f83

Poultry meat is popular all over the world as a source of protein with high nutritional value. Allergy to poultry meat is rare, its prevalence worldwide ranges from 0 to 13%.
It is reported that the main route of exposure is oral (ingestion of meat), and the secondary route of exposure includes inhalation (fumes during cooking) or skin contact. The allergy occurs within 30 minutes of exposure, and the allergic reaction includes oral symptoms and mild systemic reactions to the skin and gastrointestinal tract, including urticaria, angioedema, nausea, vomiting, diarrhea and asthma.

Cardiovascular symptoms in the case of severe anaphylaxis are rare.
It is reported that chicken and turkey meat has a high cross-reactivity and causes most allergic reactions. You can diagnose an allergy to poultry meat using a general IgE test. Patients with allergies should avoid contact with poultry meat to prevent the occurrence of an allergic reaction.

Determination of specific IgE in human blood to - Chicken meat, f83, 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