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allergen-individual-food-malt

Allergen, Individual - Food Malt

Malt is a germinated cereal grain, usually barley, that has been dried in a process known as "malting". Malted barley is a key ingredient in beer and malted milk as well as various other foods and beverages. While malt is enjoyed by many, there are individuals who have an allergy to malt or to proteins in the grains used to make malt. The Allergen, Individual - Food Malt test is designed to determine whether an individual is allergic to malt by measuring the levels of specific Immunoglobulin E (IgE) antibodies in the blood that react to proteins in malt.


  • Test Name Allergen, Individual - Food Malt
  • Sample Type Blood
  • Preparations Required No fasting or special preparation is required for this test.
  • Report Time 2 days

Home Sample Collection Process

1
Book your convenient slot
Book your convenient slot
2
Sample Collection by Phlebotomist
Sample Collection by Phlebotomist
3
Reporting of the sample at lab
Reporting of the sample at lab
4
Download Reports
Download Reports
Frequently Asked Questions

Symptoms of a malt allergy can include itching or tingling in the mouth, hives, eczema, swelling of the lips, face, tongue, or throat, nasal congestion, wheezing, shortness of breath, stomach pain, diarrhea, nausea, vomiting, dizziness, lightheadedness, or anaphylaxis in severe cases.

The test is performed using a blood sample. A healthcare professional will draw a small sample of blood from your arm, which will be sent to a laboratory. The laboratory will then analyze the blood sample for specific IgE antibodies that react to proteins in malt.

If your test results indicate that you have a malt allergy, you should consult a doctor, preferably an allergist or immunologist, for guidance on managing the allergy. This typically involves avoiding foods and drinks that contain malt and being prepared to treat any allergic reactions if they occur.

Malt allergy is not extremely common, but it does occur. People with a general sensitivity to grains or with celiac disease may be more likely to have an allergy or sensitivity to malt.

It is advisable to avoid malt if you have a wheat allergy or celiac disease since malt is often made from barley, which contains gluten.

Yes, there are alternatives to malt in foods and beverages such as rice syrup, honey, and corn syrup.

Avoiding malt is the primary method of managing the allergy. Additionally, your doctor may recommend over-the-counter or prescription medications to relieve symptoms. In the case of an anaphylactic reaction, it is critical to seek emergency medical attention immediately.

Malt is commonly found in beer, malted milk, malt vinegar, certain cereals, and various processed foods as a flavoring or coloring agent.

Yes, a malt allergy can develop at any age. It is not limited to childhood.

Malt allergy is an immune response to the proteins in malt, whereas celiac disease is an autoimmune disorder in which the ingestion of gluten leads to damage in the small intestine.

Not necessarily, as some gluten-free products may still contain malt. Always read labels carefully.

Genetics can play a role in the development of allergies, including malt allergy.

It's possible, especially in children, but not always guaranteed.

Always read the ingredients label of packaged foods. Malt is often listed as "malted barley" or "malt extract".

If your test results are positive for a malt allergy, it is recommended to consult an allergist or immunologist for proper guidance and treatment.

Being aware and knowledgeable about malt allergy is critical for those who have this condition. This helps in avoiding the trigger foods and being prepared to manage symptoms in case of exposure. Consultation with a healthcare professional is essential for a customized management plan and to lead a healthy lifestyle despite the allergy.

Allergen, Individual - Food Malt
₹ 1200
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Locations Near You in Hyderabad
  • 4KM from Madhapur
  • 3KM from Banjara Hills
  • 1.9KM from Yusufguda
  • 3KM from Madhura Nagar
  • 5KM from Shaikpet