Sardine (f61)1546
Sardines (Sardina pilchardus, Sardinops sagax, and related species) belong to the herring family, inhabiting the Atlantic, Pacific, and Mediterranean seas. This fish is a food, contact, and inhalation allergen. The main allergenic component is parvalbumin proteins in the muscle tissue. Fish allergy is more common in children and can cause various symptoms – skin, gastrointestinal, cardiovascular, respiratory, as well as anaphylaxis. There is cross-reactivity between different species of bony fish, but it is not always clinically significant.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of specific IgE to sardine allergen.
- Diagnosis of allergic reactions to sardine.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation of immune system status.
- Draw blood 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 – do not feed 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Allergens of the Clupeidae family include Sar p1, Sar m1, Sar sa1 – the main allergenic molecules of sardines. There is high structural homology (62–74%) between ß-parvalbumin isoforms of various bony fish species, causing cross-reactivity. However, the clinical significance of this cross-reactivity may be limited to certain species. Additional allergenic components include enolases, aldolases, and fish gelatin, which can also trigger allergic reactions.