Tuna (f40)0925
Tuna is a wild fish found in tropical and subtropical oceans. It is widely distributed in the Pacific, Indian, and Atlantic Oceans. Tuna allergy occurs due to oral consumption or contact with allergens during preparation. The main allergenic component is parvalbumin (Thu a1), a heat-stable muscle protein of tuna. Patients allergic to tuna may have cross-reactivity with other fish species such as salmon and cod, as well as with mollusks and crustaceans.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
- Diagnosis of allergic reactions to tuna.
- 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.
Tuna is a source of allergens that can cause a range of allergic reactions: from mild symptoms (oral allergy syndrome, erythema) to severe (angioedema, anaphylaxis). Tuna parvalbumin is a panallergen responsible for cross-reactivity among different fish species. Tuna allergy often persists lifelong, so patients are advised to avoid consuming tuna and contact with fish.