Soybean, f14

Soybeans, native to East Asia, are a rich and inexpensive source of protein for both humans and animals.
Soy is one of the "big Eight", a group of eight allergens responsible for 90% of all allergic reactions to food. Processed foods are an important source of hidden soy allergens due to the widespread use of soy as a dietary supplement. Fermented soy products such as soy sauce and miso are much less allergenic compared to tofu and soy milk.
Allergy to soy as the main sensitizer is more common in children than in adults, and by the age of 10, approximately 70% of allergic children outgrow their allergies. In adults, cross-reactivity between Bet v 1 and the soy homolog, Gly m 4, is the most common cause of reaction to soy. There is also cross-reactivity between soy and other legumes, such as peanuts.
Soy allergy can be diagnosed by in vitro testing for allergen-specific IgE, skin prick test and oral food provocation. Component testing can help determine whether the reaction is caused by primary sensitization to soy or cross-reactivity.

Determination of specific IgE in human blood to - Poppy Seeds, f224, 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