Пищевая панель 2 /Gulf Food (30 аллергеноов)

The Food Allergen Mix fx21 IgE test (ImmunoCAP; kiwi, melon, banana, peach, pineapple) measures serum specific IgE to a defined group of fruit allergens. It assists in identifying sensitization in children—including those younger than 3 years—and adults, clarifying whether these fruits are plausible triggers for recent flares of allergic disease. Results help prioritize subsequent single‑allergen testing and inform evaluation of rashes, eczema, angioedema, gastrointestinal symptoms, and anaphylactic reactions. For search clarity, this assay is also known as the ImmunoCAP Food Allergy Panel fx21 and the Food Allergy Mix Fx21 IgE screen.

IgE-mediated food allergy is an immune reaction in which exposure to a culprit protein provokes type I (reaginic) hypersensitivity. Detection of allergen‑specific IgE in serum confirms sensitization to a particular source and supports attribution of clinical events to that exposure. Food allergy should be distinguished from nonimmune food intolerance, which may relate to food composition, preparation, metabolic defects, or gastrointestinal disease. Allergenicity varies by protein solubility and stability; thermal processing and preservation can decrease or, in some cases, enhance allergenic potency. Fruit components relevant to this panel exhibit well-described cross-reactivities and clinical patterns. Kiwi contains multiple potential triggers—including benzoates, salicylates, amino acids, tyramine, enzymes, and the protease actinidin—and exposure to salicylates, ascorbic acid, or agricultural chemicals may elicit pseudoallergic reactions. Clinical severity may be greater in adults, while infants can also react, including via breast milk exposure. Reported cross-reactive foods include apples, olives, peaches, sesame, hazelnut, and potato. Banana allergy is uncommon; some reactions reflect serotonin-related pseudoallergy. Melon carries allergens such as profilin and a heat-stable lipid transfer protein; cross‑sensitization occurs within the Cucurbitaceae (zucchini, pumpkin, watermelon, cucumber), and melon profilin shows homology with profilins from tomato, peach, and grape. Sensitization to birch pollen frequently coexists with melon/watermelon reactions, often manifesting as oral allergy syndrome (OAS). Peach allergy presents in two patterns: birch pollen–related cross-reactivity and primary peach allergy to fruit proteins, more prevalent in regions without birch. Triggers include fresh fruit, dried fruit, processed products (jams, juices, canned items), and peach oil. Some sensitized individuals tolerate peeled fruit; severe reactions correlate with a heat-stable allergen concentrated in the peel, and allergenicity persists in dried fruit. Pineapple allergens include profilin Ana c 1 and the protease bromelain Ana c 2; pineapple profilin cross-reacts with banana, birch pollen, and latex, contributing to latex–fruit syndrome. Additional cross-reactions may involve bell pepper, celery, carrot, tomato, melon, and watermelon. Beyond protein allergens, exposure to growth and transport chemicals remaining on the fruit surface can provoke reactions in some individuals. Among sensitized patients, symptoms most often present as OAS (oral pruritus and irritation). Less frequently, angioedema, urticaria, rhinoconjunctivitis, abdominal pain, or asthma exacerbation occurs; anaphylaxis is rare. The fx21 assay quantifies specific IgE to kiwi, melon, banana, peach, and pineapple using the ImmunoCAP solid‑phase immunofluorescent method, which allows detection of very low IgE concentrations with high analytical sensitivity and specificity. The ImmunoCAP approach is widely adopted and is often regarded as a gold standard by international bodies such as WHO and the World Allergy Organization, with independent studies demonstrating consistent performance.