Cod (f3)1521
Cod (family Gadidae) is an important commercial fish of the northwest Atlantic, found in the waters of Canada, Greenland, and North Carolina. The main allergenic component of cod is the muscle protein parvalbumin (Gad c1), which is heat-stable. Contact with the cod allergen can cause allergic reactions of varying severity, including anaphylaxis.
FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay that allows quantitative determination of cod allergen levels in blood serum.
- Diagnosis of allergic reactions to cod.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- 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.
Cod allergy is common among the population, especially in pediatric groups and regions with high fish consumption. Symptoms may include skin manifestations, gastrointestinal involvement, respiratory symptoms, and severe anaphylaxis. Cod parvalbumin shows cross-reactivity with allergens from other fish species, which is important to consider in diagnosis and treatment.