Mussels (f37)0601
Mussels are marine bivalve mollusks found worldwide and widely used in food. They can cause allergic reactions of varying severity, including oral allergy syndrome, urticaria, angioedema, anaphylaxis, and gastrointestinal disorders. The main allergenic component is tropomyosin (Myt e1), which has high cross-reactivity with other mollusks, crustaceans, as well as house dust mites and cockroaches. Detecting sensitization helps assess the risk of allergic reactions and monitor therapy effectiveness.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- Diagnosis of allergic reactions to mussels.
- Assessment of sensitization level and allergy risk.
- Monitoring the effectiveness of ongoing therapy.
- 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Mussel allergenic proteins are thermostable and water-soluble, present in the edible part of the mollusks. Tropomyosin is a pan-allergen causing cross-reactivity between mollusks, crustaceans, and other invertebrates. Detecting sensitization to mussels aids in diagnosis, prognosis, and prevention of allergic reactions, especially in patients with occupational exposure to seafood.