Marine eye (f346)1558
Abalone is a marine mollusk of the Haliotidae family, found in the cold waters of the southern hemisphere as well as coastal areas of North America and Japan. Abalone meat is a delicacy in many world cuisines, consumed cooked, added to soups and traditional dishes. However, the abalone allergen is heat-resistant and can cause allergic reactions, especially in people sensitive to mollusks.
Allergenic components of abalone (Hal m1 and Hal m38kD tropomyosin) are heat-resistant and can cause allergic reactions. There is cross-reactivity among different mollusk species, especially within the same class. People allergic to abalone may react to other gastropod mollusks, so accurate diagnosis is important to prevent unwanted reactions.
- Diagnosis of allergic reactions to abalone.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative allergen 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.