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Sea scallops are bivalve mollusks with two shells held together by an adductor muscle, which is the edible part. Their meat is tender, slightly sweet, and widely used in cooking, especially in gourmet dishes. However, mollusks are a common allergen, and allergy to them can cause reactions ranging from mild to severe, including anaphylaxis.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of sensitization to scallop allergen.
- Diagnosis of allergic reactions to scallops.
- 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.
The test allows detection of sensitization to scallop allergen, which can cause various allergic reactions – from hives and itching to swelling, breathing difficulties, and anaphylaxis. Identifying the allergy helps avoid contact with the allergen and prevent dangerous conditions, as well as monitor treatment effectiveness.