Yeast

Brewer’s yeast is a microorganism used in the production of baked goods and beer, as well as a dietary supplement and a source of B vitamins. Allergological testing allows detection of sensitization to proteins in brewer’s yeast by measuring specific immunoglobulin E (IgE) in blood serum.

Allergy to brewer’s yeast is relatively rare, but it can trigger hypersensitivity reactions in sensitive patients, manifested by skin and respiratory symptoms, as well as gastrointestinal discomfort.

Indications

• Suspected food or contact hypersensitivity to brewer’s yeast;
• Symptoms after consuming products containing brewer’s yeast (rash, itching, redness, urticaria);
• Respiratory manifestations: nasal congestion, sneezing, cough, difficulty breathing;
• Gastrointestinal reactions (bloating, diarrhea, discomfort);
• Differential diagnosis of yeast protein allergy versus other food allergies;
• Comprehensive evaluation in suspected food allergy cases.

Procedure

• Venous blood is collected;
• The laboratory determines the level of specific IgE to brewer’s yeast;
• The procedure takes a few minutes and is well tolerated by patients;
• Results allow detection of the presence or absence of sensitization to this allergen;
• The test result is usually available within 1–3 working days.