Almonds are one of the most important types of nuts belonging to the Rosaceae family. Sweet almonds (Prunus amygdalus dulcis) and bitter almonds (Prunus amygdalus amara) are the two main varieties of almonds.

Various studies have shown that almonds are one of the most common allergens in the United States, Korea, and the United Kingdom.

Almond allergy can lead to oral allergy syndrome, allergic rhinitis, asthma, and atopic dermatitis. People who are sensitive to almonds should avoid direct or indirect consumption of almonds. Cross-reactivity usually occurs with peach allergens, tree nut allergens, and birch pollen allergens. In addition, patients with almond allergy are very prone to cross-reactivity with mahlepi. People who are sensitive to almonds should avoid intentional or unintentional consumption of almonds.

Determination of specific IgE in human blood to Almond, f20, 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