Eggplant, commonly consumed fruit, contains proteins and cross-reacting ingredients that act as allergens that induce type IgE hypersensitivity on exposure through the oral route or with direct skin contact manifesting with gastrointestinal symptoms, abdominal pain, bloating, vomiting, rhinitis, asthma, atopy, and anaphylaxis. Healthcare professionals use this diagnostic tool to ascertain patients’ allergenicity and provide guidance for allergen-specific immunotherapy.
Important note: Minimum volume is 1 mL and 0.5 mL for every additional allergen.