Onion, f48

Onions are the most important of the bulbous culture. They are used all over the world but are best grown in a Mediterranean climate. 
The onion can be eaten raw in salads, sandwich fillings, etc., as well as cooked or canned in various ways. Fresh, dried, pickled, canned, or even frozen, it is the most common flavor in many cuisines. They also eat leaves, flowers and sprouted seeds.

Garlic alliin lyase has shown strong cross-reactivity with alliin lyases of other Allium species, namely leeks and onions. 

Onions can cause symptoms of food allergies, asthma, rhinoconjunctivitis, and contact dermatitis in sensitized people. Onions are one of the most common causes of contact dermatitis of the hands. Contact dermatitis and eczema were found in housewives, greengrocers, cooks, and other food industry workers. 

Determination of specific IgE in human blood to - Onioin, f48, shows the body's reaction to a given allergen.

Analysis method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood