River crayfish (f320)1556
Crayfish are a popular food source due to their appealing taste and balanced nutrient composition with high protein content, low fat, and low calories. However, increased consumption of crayfish is accompanied by a rise in allergic reactions. Symptoms of shellfish allergy can occur from a few minutes up to 1–2 hours after eating and include oral allergy syndrome, urticaria, angioedema, gastrointestinal disturbances, and respiratory symptoms, with rare cases of anaphylaxis. Cross-reactivity has been identified between allergens of shrimp, crab, lobster, and crayfish.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to crayfish allergen.
- Diagnosis of allergic reactions to crayfish.
- 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 – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Crayfish are among the most common freshwater shellfish consumed in many countries worldwide. Allergic reactions to crayfish can cause a wide range of symptoms, from mild to severe, including anaphylaxis. Identification of specific allergenic components such as tropomyosin, arginine kinase, and sarcoplasmic calcium-binding protein aids in accurate diagnosis and allergy management. High cross-reactivity between allergens of various crustaceans has been found, which is important to consider in treatment and prevention of allergic reactions.