Cucumber, f244

This long cylindrical fruit of the pumpkin family with a green peel has edible seeds surrounded by soft, crunchy flesh. Cucumber is one of the most widely grown vegetables, common in household plots, on vegetable farms and as a greenhouse crop. They are used for fresh consumption or for preservation, pickled with vinegar, salt or spices. 

Cucumber can cause food allergy symptoms in sensitized people. Cucumber-induced anaphylaxis is rare.
Widespread cross-reactivity can be expected between various individual species of the genus, as well as to some extent among members of the pumpkin family, such as watermelon, melon and cucumber.

The determination of specific IgE in human blood to - Cucumber, f244, 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