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  3. Hake, pollock (f307)

Hake, pollock (f307)0798

1150.001092.00 ₴
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Pollock (hake) is a type of fish often used as an affordable alternative to cod and haddock. The flesh has a distinctive taste and grayish hue, becoming firm when cooked. Pollock is considered a fish with a low risk of mercury contamination, making it safe to consume even for pregnant women and children in moderate amounts.

Pollock is widely used in the food industry, particularly in fish sticks, burgers, and fish and chips dishes. It is rich in protein, B vitamins, magnesium, potassium, phosphorus, and selenium. Pollock can cause food allergy, atopic dermatitis, and other allergic reactions, including anaphylaxis. The pollock allergen is heat-resistant, so reactions may occur to both raw and cooked products. Cross-reactivity with other fish species has been identified, which is important to consider when diagnosing allergies.

  • Diagnosis of allergic reactions to fish.
  • 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.

FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of sensitization to an allergen.

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 – avoid food for 30-40 minutes before the test; for children aged 1-5 years – 2-3 hours.

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