Mollusk (f207)1548
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.
FEIA (Fluorescent Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
- 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.
- 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.
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.