Horse mackerel (f60)1545
Horse mackerel – a genus of marine fish from the Carangidae family of the order Perciformes. The fish length is up to 45 cm, weight 400–500 g, sometimes up to 1 kg. Found in tropical and subtropical seas. Two species occur in the Black Sea: the common horse mackerel (Trachurus trachurus) near the coasts of Crimea and the Mediterranean horse mackerel (Trachurus mediterraneus ponticus), which occasionally enters the Sea of Azov. These species have significant commercial importance.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of the allergen.
- Diagnosis of allergic reactions to horse mackerel.
- 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 sampling 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.
Fish and seafood are among the eight most allergenic food products. Fish allergy occurs in 1-2% of the population, especially in regions with high fish consumption such as Mediterranean countries, Scandinavia, and Southeast Asia. Fish allergy is more commonly diagnosed in adults and adolescents than in children.
The main allergenic component is the protein parvalbumin, which retains its allergenicity even after heat treatment. Parvalbumin is present in most fish species except tuna, although in tuna the allergenic component accumulates through the food chain. Parvalbumin levels vary in different tissues and fish species, with the highest allergenic activity found in fish muscles. Besides parvalbumin, enolase and aldolase are also present in fish muscles.