Oyster (f290)0930
The oyster is a bivalve mollusk of the genera Ostrea and Crassostrea, consumed fresh, canned, and smoked. It is known that oysters can act as allergens causing allergic reactions upon ingestion and occupational allergies from contact with shell dust. Oyster farming is especially common in Japan and China, where they are a staple ingredient in various culinary products.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination.
- Diagnosis of allergic reactions to oysters.
- Assessment of sensitization level and risk of allergy development.
- 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.
Oyster shell dust has been identified as an inhalant allergen in occupational asthma. Cases of anaphylaxis triggered by physical exertion after consuming smoked oysters have been reported. Oyster extracts share antigenic structures with crustaceans, which may cause cross-reactions, particularly with blue mussels.