Chick pea is a leguminous plant which produces hazel nut-shaped, nut-flavoured seeds. Chick pea is an important source of proteins, carbohydrates, B-group vitamins and certain minerals, particularly to the populations of developing nations. India contributes over 75% of the Chick pea production in the world. In India itself, this legume is consumed mostly as dhal, whole seeds, and several types of traditional, fermented, deep fried, sweetened, and puffed products. Chick peas are a staple food in the Middle East. Chick peas are also used extensively in the Mediterranean, especially in Spain. The use of Chick peas has spread along with ethnic cuisine. Chick pea may commonly induce symptoms of food allergy in sensitised individuals, in particular in communities where this legume forms part of the staple diet such as India, in the Mediterranean area and Middle East. The clinical manifestations of the allergy to Chick pea are similar to that for all legumes ranging from oral allergy syndrome, urticaria, angioedema, rhinitis, asthma, to anaphylaxis and death.
No special preparation is needed for Allergy Chickpea Fluorescence Assay. Inform your doctor if you are on any medications or have any underlying medical conditions or allergies before undergoing Allergy Chickpea Fluorescence Assay. Your doctor depending on your condition will give specific instructions.
|UNISEX||All age groups||Increased IgE (>100kU/l) is seen if the person is allergic to the specific substance|