Langoustine (f304)1552
Spiny lobster – the younger brother of the lobster, a delicacy with tender meat. There are two main types: European and American. The test determines the level of sensitization to the spiny lobster allergen, which is important for diagnosing allergic reactions.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- Diagnosis of allergic reactions to spiny lobster.
- 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.
- 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.
Allergy to mollusks, including spiny lobster, is one of the common food allergies. The main allergenic component is tropomyosin – a protein found in the meat of spiny lobster, mites, and other crustaceans. Tropomyosin is highly heat-stable, retaining its allergenicity even after cooking. The prevalence of mollusk allergy ranges from 1.3% to 5.2% depending on the region, with higher rates in Asian countries due to dietary habits.
Other important allergenic components include the myosin light chain and troponin C, which can also trigger allergic reactions.