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Mollusk (f207)

1548
1208.00 ₴
Available

A mollusk with a hard shell, widely cultivated on a large scale, especially in Japan. Frozen whole and exported for use in various dishes, including pasta sauces or steaming. Closely related to quahogs and clams, cross-reactions with other bivalve mollusks are possible.

Cases of occupational asthma and food allergy caused by mollusks have been reported. Symptoms may appear from a few minutes to several hours after consumption: tingling in the mouth, hives, itching, rash, swelling of the lips, tongue, or throat, difficulty breathing, skin redness, diarrhea, nausea, vomiting. In severe cases, anaphylaxis may occur, which is life-threatening.

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

FEIA (Fluorescent Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.

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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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