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Carp (f180)

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Common carp (Cyprinus carpio) is a widespread freshwater commercial fish of the carp family, widely introduced into the waters of Europe and Asia. The domesticated form of carp is one of the most popular commercial fish in temperate zones, and there is also a decorative form known as the koi carp.

Fish allergy, including carp, is relatively common and can cause severe symptoms, including anaphylactic shock. The main allergen is the protein parvalbumin, which retains its allergenicity even after heat treatment. Patients allergic to one type of fish are advised to avoid all fish species due to cross-reactivity of allergens. It is important to note that fish can be a hidden allergen in food products, regulated by appropriate labeling standards in the EU.

  • Diagnosis of allergic reactions to carp.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring the effectiveness of ongoing therapy.
  • Assessment of sensitization level after allergen avoidance.
  • Evaluation of immune system status.

FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.

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.

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