Peas probably originated in Southwest Asia, but have spread almost all over the world. Green peas are the most popular processed vegetable in the UK and the USA.

Green peas are sold fresh, canned or frozen. They can be cooked separately as a vegetable or added to other dishes. They can also be sprouted and added to salads, soups, etc.

Peas contain a number of allergens, some of which have been characterized.

Legumes are among the most common foods that cause allergic reactions in children and adults. Peas, a legume plant, can usually cause food allergy symptoms in sensitized people, and IgE antibodies to peas have been found in sensitized people. Reported symptoms include atopic dermatitis, asthma, rhinitis, angioedema, dermatitis, itching of the mouth, nausea, vomiting and diarrhea.

Peas cause asthma after exposure to fumes during cooking. Occupational asthma has also been reported after exposure to pea flour.

The determination of specific IgE in human blood to - Peas, f12, shows the body's reaction to this allergen.

Research method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l 

Biomaterial for analysis: venous blood

Preparation for the analysis: on an empty stomach, do not smoke for 30 minutes before the analysis"