Salmon (f41)0573
Atlantic salmon (Salmo salar) is a commercially important fish rich in proteins, vitamins, and omega-3 fatty acids. Salmon allergy manifests as oral allergy syndrome, angioneurotic edema, urticaria, anaphylaxis, and gastrointestinal disorders. The main allergenic component is Sal s1 (parvalbumin), a heat-stable protein that causes cross-reactivity with other fish species.
Salmon is one of the most common sources of fish food allergy. Sensitization usually begins in childhood and persists throughout life. Allergic reactions can vary in severity, from mild (oral allergy syndrome) to severe (anaphylaxis). There is significant cross-reactivity between salmon and other fish species, as well as shellfish, so patients with allergies are advised to avoid all types of fish and seafood. Detection of specific IgE to salmon aids in accurate diagnosis and risk assessment of allergic reactions.
- Diagnosis of allergic reactions to salmon.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of specific IgE antibodies to salmon allergen.
Please note that the research method and reference values may vary depending on the equipment and test systems used.
- Blood sampling in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- No smoking 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.