Swordfish (f312)1553
The swordfish is a large marine predatory fish found in tropical and temperate zones of the Atlantic, Pacific, and Indian Oceans. It is an important food fish rich in omega-3 fatty acids, vitamins B6, B12, niacin, phosphorus, and selenium. Swordfish is often consumed as steaks and has firm flesh similar in texture to marlin.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of the allergen.
- Diagnosis of allergic reactions to swordfish.
- 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.
Swordfish is a potential allergen that can cause immediate allergic reactions, including oral allergy syndrome, urticaria, angioedema, and anaphylaxis. The allergen in this fish is heat-stable, so reactions may occur to both raw and cooked fish. There is a risk of cross-reactivity with other fish species of the Istiophoriformes family, as well as the possibility of allergy from inhaling vapors during fish preparation.