Oat, f7

Oats are small grains rich in fiber and antioxidants, which have various health benefits. It belongs to the genus Avena. Oats are used as cereals, feed, hay, straw bedding, grain, etc. D. It is more popular in Europe and is a source of food allergies. It has been reported that eating oatmeal or inhaling oatmeal causes allergic reactions in sensitive people.

Clinically, oat allergy causes oral allergy syndrome (OAS), anaphylaxis, gastrointestinal symptoms, skin reactions and respiratory symptoms such as rhinitis, rhinoconjunctivitis and asthma in sensitized people. Children with atopic dermatitis constitute a risk group for the development of dermal sensitization to oats and subsequently acute allergy to the use of oat-containing cosmetics.
The allergens of oats have not yet been characterized, but various analysis have shown that the proteins binding IgE are different from oats.

Cross-reactivity was observed between wheat gliadins and barley gordeins, oat avenins, Job's tears coixins and rye secalins. In addition, cross-reactivity between rice, millet, oats and grass pollen has been demonstrated.
Oat avoidance is suggested as a preventive strategy against oat-induced allergic reaction.

Determination of specific IgE in human blood to - Oats, f7, 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