Banana, f92

The banana plant is well known for its fruits, which are a good source of nutrition due to the presence of large amounts of minerals, antioxidants, vitamins, carbohydrates with a low glycemic index, and fiber. In addition to the global consumption of bananas (raw or cooked), it is also used for other purposes, for example, as a flavoring agent in processed foods and as an ingredient in cosmetics.

The prevalence of banana allergy among the general population is considered rare, according to various studies, it ranges from 0.04% to 1.2% worldwide. However, to date, an increase in the number of cases of hypersensitivity reactions to bananas has been reported in infants as well as in adults.

Eating fresh, raw banana fruits is the main cause of allergies, as most banana allergens are sensitive to heat. The clinical manifestations of a banana allergy range from mild local symptoms called oral allergy syndrome (OAS) to severe anaphylactic reactions.

Extensive cross-reactivity of bananas with latex, pollen (olives, birch, palm, ragweed, and hazelnut), and fruits (melon, peach, kiwi, avocado, and pineapple) was observed. This can lead to the development of allergic reactions to bananas, such as oral allergy symptoms (such as itching and swelling of the mouth and throat).

Determination of specific IgE in human blood to - bananas, f92, 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