Exposure through chocolate, candies and pastries. All cacao and chocolate products are derived from the seed of the Theobroma cacao fruit. The fermented, dried and roasted seeds are ground to make chocolate powder. The powder is used for drinks and confections, and also to make medicines more palatable. Cacao butter is used in making confections. Substitutes for the butter used in chocolate-flavored products are often derived from palm kernel oil, soy, corn and cotton-seed. Anecdotal evidence suggests that cacao may induce symptoms of food allergy in sensitised individuals. Specific IgE antibodies have been found in patients with symptoms such as bronchial asthma and allergic rhinitis after different food intake, of which chocolate was one such food. If you find yourself experiencing any of these chocolate allergy symptoms then you are likely allergic to one of the ingredients of chocolate. To specifically determine what you are allergic to, it is recommended that you undergo some allergy tests under the supervision of an allergist or your physician. Once the tests are able to establish what you are allergic to, you and your physician can now work towards a treatment. You suffer from a sudden migraine or headache. This symptom is usually caused by an allergic reaction to milk, dairy products or nuts, all of which are common ingredients in chocolate. You start developing skin reactions. These reactions could range from mild symptoms (itching, slight redness of the skin) to more serious ones (hives, swelling, rashes). These skin reactions can also occur in different parts of the body. For instance, itching can occur in the rectal area, redness and swelling can affect the face and itching can impact the mouth and lips. You suffer from abdominal pain, diarrhea and other gastrointestinal symptoms. You experience respiratory symptoms such as sneezing and coughing. In some extreme cases, you experience a drop in blood pressure and may even feel faint or lightheaded. Most chocolate products contain highly allergenic food ingredients. The most common ingredients found in chocolate products that can trigger an allergic reaction are nuts, peanuts, wheat, soy, eggs and dairy. If you
No special preparation is needed for Allergy Cocoa Fluorescence Assay Blood. Inform your doctor if you are on any medications or have any underlying medical conditions or allergies before undergoing Allergy Cocoa Fluorescence Assay Blood. 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|