METHOD FOR DIAGNOSTICS OF INDIVIDUAL BODY SENSITIVITY TO FOOD PRODUCTS

摘要

FIELD: medicine. SUBSTANCE: the present innovation deals with creating individual diets due to adding an extract of analyzed food product to anticoagulant-containing whole blood sample followed by incubation at mixing. Capillaries are filled with test and control mixtures in the following sequence: control mixture - test mixtures - control mixture. Several capillaries, at least, per three the first and three the last ones, are filled with control mixture. At equal ESR values in all capillaries with control mixture one should diagnose increased sensitivity to analyzed food product by the value of Pi = Ai - Kj, when mentioned Pi value exceeds 2 mm. At different ESR values in capillaries with control mixture one should diagnose increased sensitivity to analyzed food product according to Pi value determined by suggested formula, when Pi value exceeds 0.2. EFFECT: higher significance of diagnostics. 5 cl, 4 tbl