Shrimps (f24)0531
Shrimp are an important commercial species of decapod crustaceans and are a highly allergenic food product. Allergens are found in the muscles of the shrimp’s abdomen and tail. Consumption of shrimp can cause severe allergic reactions, including anaphylaxis, skin rashes, urticaria, angioedema, as well as respiratory and gastrointestinal disorders.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level to shrimp allergen.
- Diagnosis of allergic reactions to shrimp.
- 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.
Shrimp allergy is common, especially in Asia, and occurs more frequently in adults than in children. The main allergens are tropomyosin and arginine kinase, which show cross-reactivity with other crustaceans, mollusks, house dust mites, and cockroaches. Sensitized individuals are advised to avoid consumption and contact with shrimp to prevent allergic reactions, including anaphylaxis. Shrimp-containing products may contain hidden allergens, requiring caution when selecting foods.