Buckwheat, F11

Buckwheat is a fast-growing annual plant usually found in the temperate zones. Buckwheat seeds comprise of protein, carbohydrates, fat, fiber, and ash. The seeds also contain flavonoids and tannins (0.5% to 4.5%). Buckwheat pollen grains are of two types: large pollen grains and small pollen grains.

Buckwheat allergens are thermostable and are therefore not destroyed even after being cooked. The BW24KD is one of the major allergens in common buckwheat. Buckwheat exhibits cross-reactivity with rice, poppy seeds, hazelnut, walnut, coconut, latex, cashew nut, and quinoa.

Urticaria, asthma, atopic dermatitis, and allergic rhinitis are the symptoms exhibited in buckwheat allergy. Severe symptoms, including anaphylaxis may occur after ingestion or inhalation of buckwheat. Treatment of food allergy is based on avoiding causative food items after an accurate diagnosis has been established. Patients suspected of buckwheat allergy should be advised to check for common buckwheat as an ingredient while buying gluten-free food.

• 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.