Sole (f337)0624
Common sole (also known as Dover sole) is a species of flatfish found in the coastal seas of Europe. This fish is an important food source widely consumed by people.
Cross-reactivity is observed with other fish species such as Gadiformes (cod, hake) and Scombroid (mackerel, tuna), which share common allergenic components. Allergy symptoms can range from oral allergy syndrome to anaphylaxis. The allergens are heat-stable, so reactions may occur to both raw and cooked fish. Some patients may react to airborne allergens released during fish preparation.
- Diagnosis of allergic reactions to sole.
- Assessment of sensitization level and allergy risk.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay, ImmunoCAP (Solid-phase Immunofluorescence)) – quantitative determination.
Please note that the research method and reference values may vary depending on the equipment and test systems used.
- 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.