Anchovies (f313)1554
Anchovy is a small fish from the anchovy family, primarily found in marine waters. The European anchovy (hamsa) is common in the Black and Azov Seas. This test determines the level of sensitization to anchovy proteins, which is important for diagnosing allergic reactions.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization levels.
- Diagnosis of allergic reactions to anchovies.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Allergy to anchovies is common due to the presence of proteins that often trigger immune responses. This is especially relevant for individuals allergic to shellfish because of similar protein composition. Anchovies can be a hidden ingredient in products such as Bloody Mary cocktails, Caesar salad dressing, Worcestershire, and barbecue sauces.
Allergy symptoms range from hives, oral tingling, vomiting, and diarrhea to severe complications such as breathing difficulties and low blood pressure. Immediate medical attention is required if symptoms appear.
Anchovies are widely used in cooking; however, overfishing has led to strict regulations to preserve their population.