LP17017-2
Malt
Active
Description
Malt is made most often from Barley, but sometimes from other grains such as Rye. Malting is the controlled germination of cereals, followed by the termination of this process by the application of heat. Further heat is then applied to "kiln" the grain and produce the required flavour and color. Malt may uncommonly induce symptoms of food allergy in sensitised individuals, including Baker's asthma, urticaria, facial itching, Quincke edema, systemic symptoms and anaphylaxis. Symptoms usually occurred after the consumption of Malt-containing chocolate drinks and Malt-containing snack products. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap
Basic Part Properties
- Part Display Name
- Malt
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Malt
LOINC Terminology Service (API) using HL7® FHIR® Get Info
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- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=LP17017-2
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 麦芽 |
| fr-CA | French (Canada) | Malt |
| et-EE | Estonian (Estonia) | Linnased |
| es-ES | Spanish (Spain) | Malta |
| it-IT | Italian (Italy) | Malto |
| tr-TR | Turkish (Turkey) | Malt |
| ru-RU | Russian (Russian Federation) | Солод |
| nl-NL | Dutch (Netherlands) | mout |
| fr-BE | French (Belgium) | Malt Synonyms: f90 |
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