Cacao, F93

Cacao (Theobroma cacao) is a small tree belonging to the Malvaceae family. Its seeds are used to make cocoa powder and chocolate which is consumed around the world. Cacao allergy can induce cutaneous, oral/gastrointestinal, respiratory symptoms, , and anaphylaxis after ingestion. Studies have shown that individuals working with cacao seeds are at risk of experiencing allergic reactions due to their allergen's inhalation. To date, no major cacao allergens have yet been recognized. The seed of this plant contains albumin 2S protein, which is associated with allergenicity. Cross-reactivity has been observed with chocolate, lupin, milk peanut, walnut, tree nut etc.

• Postpone the process of testing immediately after paraclinical studies (roentgen, TC, MRI) and physiotherapy procedures. They can affect test results.

• We recommend avoiding physical activity prior to your examination.