Hake, pollock (f307)0798
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.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of sensitization to an allergen.
- 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.
- 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.
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.