Пищевая панель (30 аллергеноов)

The ImmunoCAP food allergen mix fx20 (specific IgE to wheat, rye, barley, and rice) assesses sensitization to cereal grain proteins in children and adults, including those younger than 3 years. The panel supports evaluation of flares of allergic disease and systemic reactions, helps identify likely triggers of cutaneous, respiratory, or gastrointestinal symptoms, and informs whether follow-up testing for individual grain allergens is warranted.

An allergen is a substance that provokes an IgE-mediated immune response in atopic individuals, leading to the clinical features of type I (reaginic) hypersensitivity. Detecting specific IgE in serum to a defined allergen supports its etiologic role and helps target management and avoidance strategies. Food allergy reflects immunologic mechanisms and should be distinguished from non-immune food intolerance, which can arise from preparation methods, product composition, metabolic defects, or gastrointestinal disorders. Allergenic food proteins vary in solubility and thermal or enzymatic stability; processing may diminish or, in some cases, enhance allergenicity. Clinical presentations include urticaria, angioedema, bronchospasm, anaphylaxis, flares of atopic dermatitis, and less commonly allergic rhinitis. Food allergy is most frequent in early childhood, especially under 3 years of age, and approximately 90% of reactions are attributable to milk, egg, fish and shellfish, soy, wheat, peanut, and tree nuts. Cereal grains are rich in complex carbohydrates and include wheat, rye, barley, oats, corn, millet, and rice. They may cause true IgE-mediated food allergy as well as non-IgE conditions such as gluten-sensitive enteropathy (celiac disease). Key grain allergens include gluten (kleykovina) proteins of wheat and rye—containing gliadin fractions—barley hordein, oat avenin, corn zein, and the rice allergen Ory s 1. Barley contains gluten; barley flour is used in porridges and baked mixes, and barley malt is present in beer and various baked and confectionery products. Cross-reactivity is common across related cereals (wheat, rye, barley, oats), and rye sensitization may be accompanied by specific IgE to other foods such as nuts, poppy, sesame, soy, and kiwi. Wheat is a frequent and potent trigger; sensitization often follows repeated exposure and can emerge during introduction of complementary feeding. Wheat-derived ingredients are ubiquitous (e.g., flour, starch, bran, baked goods, pasta, confections, beer), and gluten-related immunity may underlie celiac disease. Rice is gluten-free yet contains more than 10 distinct proteins capable of inducing true IgE-mediated allergy; reactions may occur with small exposures in adults or children, and up to 5% of infants may not tolerate rice cereal. Maternal ingestion of rice can influence sensitized infants via breast milk. Grain allergy commonly manifests with gastrointestinal involvement (cheilitis, gastritis, colitis, gastroenteritis, irritable bowel syndrome), cutaneous disease (atopic dermatitis, urticaria, angioedema), and less frequently respiratory symptoms (allergic rhinitis, bronchial asthma). This test quantifies specific IgE to wheat, rye, barley, and rice using the ImmunoCAP solid-phase immunofluorescent assay, which detects very low IgE concentrations with high analytical sensitivity and specificity. ImmunoCAP has been recognized by the World Health Organization and the World Allergy Organization as a gold-standard approach in independent evaluations.