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  3. Sardine (f61)

Sardine (f61)1546

1150.001092.00 ₴
Available

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.

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.

  • 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.

FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP) – quantitative determination of specific IgE to sardine allergen.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • 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.

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