Crab, f23

Crabs are widely processed and used for commercial purposes all over the world. The prevalence of crab allergies is increasing in Asian countries such as China, Taiwan, and Singapore. 
The main route of exposure to the crab allergen is the consumption of crab meat, and the secondary route is professional exposure (inhalation or contact).

Crab allergens can cause symptoms of oral food allergies, as well as reactions such as hives, angioedema, eczema, gastrointestinal symptoms (diarrhea, vomiting), systemic reactions (anaphylactic shock), and respiratory symptoms. 

The main allergens identified in crabs are tropomyosin and arginine kinase. The most important pan-allergen of crabs and other shellfish is tropomyosin, which causes cross-reactivity with other crustaceans, shellfish , ticks, cockroaches, and parasites. 
People with hypersensitivity are advised to avoid eating crab meat and contact with crab meat (processing) to prevent allergic reactions to crabs.

Determination of specific IgE in human blood to - Crab, f23, shows the body's reaction to a given allergen.

Analysis method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood