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Marine eye (f346)

1558
1208.001148.00 ₴
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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.

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