Examinations
Examinations
Wheat flour consists of 8-15% protein, with 80-85% of it being gluten protein. Approximately 0.4% of the world’s population is sensitive to gluten.
This test evaluates the level of specific IgE to gluten. It is used to identify specific allergies and predict the effectiveness of allergen-specific immunotherapy.
- The test can be taken 2 hours after the last meal.
- Do not smoke for 3 hours before the test.
- Avoid physical and emotional stress for 1 hour before the test.
- Swelling of the throat mucosa
- Runny nose
- Watery eyes
- Fever
If the results are above normal, it indicates that the condition has an allergic origin.