Pork, f26

Various mammalian meat products, including beef and pork, can cause allergic reactions.
The main way the allergen affects pork is by ingestion. The secondary pathway includes skin contact and inhalation of aerosols among employees of pork processing plants and pig farmers.

Eating pork, in people with allergies to this product, can lead to anaphylactic reactions, skin symptoms (hives) and gastrointestinal symptoms. Moreover, occupational exposure to workers can lead to respiratory diseases (such as rhinitis, occupational asthma) and dermatitis.

Avoiding mammalian meat products is the most important method of preventing meat allergies.
Occupational exposure can be reduced by timely diagnosis and identification of a specific allergen, which helps to avoid contact and prevent allergic symptoms in sensitized individuals.

The determination of specific IgE in human blood to - Pork, f26, 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