Halibut (f303)1551
Halibut refers to two species of flatfish from the genus Hippoglossus, found in the Atlantic and Pacific Oceans. It is the largest species of flatfish, with some individuals reaching over 2 meters in length. Halibut is an important food resource and can cause allergic reactions in sensitive individuals.
Halibut allergy may present with oral allergy syndrome, generalized urticaria, angioedema of the face, and anaphylaxis. The halibut allergen is heat-stable, so reactions can occur to both raw and cooked fish. In some cases, symptoms may be triggered by airborne allergens during fish preparation. Cross-reactivity exists with other fish species such as cod, hake, mackerel, and tuna.
- Diagnosis of allergic reactions to halibut.
- 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 (Solid-phase Immunofluorescence) – quantitative determination of halibut 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.