Lucian (f381)1559
Red snapper (Lutjanus campechanus) is a fish native to the western Atlantic and the Gulf of Mexico, inhabiting reef environments. It is related to mangrove snapper, mutton snapper, lane snapper, and dog snapper. This fish is widely used in cuisine – it is part of local dishes in many regions worldwide, including Vietnam, India, and the Caribbean islands.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative allergen determination.
- Diagnosis of allergic reactions to red snapper.
- Assessment of sensitization level and allergy risk.
- Monitoring the effectiveness of 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 – refrain from eating 30-40 minutes before the test; for children 1-5 years – 2-3 hours.
Fish from the Gadiformes group (cod, hake) and Scombroid group (mackerel, tuna) share common allergenic components, but specificity overlap between groups is moderate or low. Cross-reactions with fish from the Pleuronectiformes order (halibut, flounder, sole) are possible. Sensitization to fish allergens, including red snapper, is a common cause of food allergy and atopic dermatitis. Immediate allergic reactions can occur even after small amounts of fish, including oral allergy symptoms, generalized urticaria, angioedema, and anaphylaxis. Allergens are heat-stable, but reactions may be species-specific. Some patients may react to steam from cooking fish.