Rice, f9

Rice (Oryza sativa) is the main food crop grown and regularly consumed worldwide, and is considered a staple food for about 50% of the world's total population. It is widely cultivated in Asian countries such as India, China, Japan, Indonesia, Myanmar, Cambodia, Nepal, Philippines, Bangladesh, Pakistan, Thailand, Republic of Korea, Sri Lanka and Vietnam. Consequently, rice allergies are mainly reported from these countries.

Oral ingestion of cooked/boiled rice, inhalation of raw, steamed rice, husks/dust of raw rice, or direct skin contact (sorting/processing rice or rinsing rice before cooking) are considered important routes of exposure that cause rice allergies in humans.

Eating rice can cause IgE-mediated food allergy symptoms such as oral allergy syndrome or even anaphylaxis. Inhalation of rice husks/raw rice powder can lead to respiratory symptoms (such as asthma, allergic rhinitis and rhinoconjunctivitis), while direct contact with rice can cause skin symptoms (such as generalized hives/Angioedema and atopic dermatitis). Ory s 14 (lipid transporter protein with a molecular weight of 14 kDa) is an important food allergen present in rice seeds, which has been found to be thermally stable and resistant to pepsin digestion. In addition, Ory s 1 and Ory s 12 are rice pollen allergens that cause respiratory allergic symptoms. Rice has been found to cross-react with other cereals such as barley, oats, wheat, rye, soybeans and corn, with fruits such as peach, as well as with grass pollen.

Determination of specific IgE in human blood to - Rice, f9, shows the body's reaction to given allergen.

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

Units of measurement: kU/l

Biomaterial for analysis: venous blood

Preparation for the analysis: on an empty stomach, do not smoke for 30 minutes before the analysis