Crab (f23)0523
Crabs are widely used in the food industry worldwide. The prevalence of crab allergy is increasing, especially in Asian countries. The main route of allergen exposure is consumption of crab meat, as well as occupational contact or inhalation of allergens. The test helps to detect sensitization to crab allergen, which can cause various allergic reactions, including food allergy, skin, and respiratory symptoms.
Crab allergen can cause symptoms of oral food allergy, urticaria, angioedema, eczema, gastrointestinal disorders, systemic reactions including anaphylactic shock, and respiratory symptoms. The main allergens are tropomyosin and arginine kinase, which show cross-reactivity with other crustaceans, mollusks, mites, and cockroaches. Sensitized patients are advised to avoid consumption and contact with crab meat to prevent allergic reactions.
- Diagnosis of allergic reactions to crab.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of allergen level.
Please note that the research method and reference values may vary depending on the equipment and test systems used.
- 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.