Squid, f258

Squid make up a large and diverse group of marine cephalopods with a chitinous inner shell (cuttlefish). Squids are popular in cuisines such as Korean and Italian.

Allergens are present in the body, ink, and tentacles of squid. Cross-reactivity between squid species might be expected, but it does not necessarily occur, even given the close relationship of the species. Where cross-reactivity has been reported, this has been attributed to the presence of panallergenic tropomyosin rather than familial relatedness.

Hypersensitivity to squid can cause symptoms of food allergy in sensitized individuals. In reports of squid allergy, patients usually experienced immediate hypersensitivity reactions after eating squid or inhaling vapors during squid cooking.

Determination of specific IgE in human blood to Squid, f258, shows the body's reaction to this allergen.

Test method is ImmunoCAP (Immunofluorescence on solid phase) method

Units of measurement is kU/l

The sampling biomaterial is venous blood