Pork (f26)0812
The domestic pig is the most common domesticated animal worldwide; pork products can trigger allergic reactions. The main allergenic components of pork are Sus s1 (serum albumin) and α-Gal. The allergen enters the body primarily through food intake, as well as through skin contact or inhalation of aerosols in occupational settings.
Pork allergen can cause anaphylactic reactions, skin symptoms (urticaria), gastrointestinal disorders, as well as occupational respiratory diseases and dermatitis. The cat-pork syndrome is known, caused by cross-reactivity between cat and pork serum albumin. Avoiding mammalian meat products is the primary way to prevent allergy. Timely diagnosis helps avoid allergen exposure and prevent symptoms in sensitized individuals.
- Diagnosis of allergic reactions to pork.
- 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.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of allergen levels.
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.