Turkey (f284)0443
Turkey meat is the second most popular poultry meat worldwide, and allergy to it is less common than to chicken. It can be a primary food allergy or secondary, caused by cross-reactivity. Symptoms include oral allergy syndrome, gastrointestinal disorders, urticaria, and angioedema. Secondary allergy may occur due to sensitization to bird antigens or egg yolk.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of specific IgE antibodies.
- Diagnosis of allergic reactions to turkey.
- Assessment of sensitization level and risk of allergy development.
- Monitoring treatment effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood sampling in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- No smoking 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.
Poultry meat allergy can affect both children and adults, presenting as primary or secondary food allergy. Main symptoms include oral allergy syndrome, gastrointestinal disorders, urticaria, and angioedema. Severe anaphylaxis is rare. Immunoblotting shows IgE binding to proteins of 5-25 kDa, indicating cross-reactivity with proteins from other bird species and some animals. Secondary allergy is often associated with sensitization to egg serum albumins. Patients with poultry meat allergy may also have concomitant allergy to fish and shrimp due to cross-reactivity.