Shrimp, f24

Shrimp is considered a highly allergenic product that causes severe reactions such as anaphylaxis.
The shrimp allergen is present in its abdominal and tail muscles. It is reported that Asians have a higher prevalence of shellfish allergies compared to Western countries. In addition, it has been found that children are less likely to be allergic to shellfish than adults.
Shrimp allergy occurs primarily due to the consumption of shrimp meat and, secondly, due to the handling of shrimp and their products in the food industry and the inhalation of aeroallergens formed during the processing of shrimp.

Exposure to shrimp in a sensitized person can cause anaphylaxis, skin symptoms, hives and angioedema, gastrointestinal symptoms, respiratory symptoms (rhinitis and occupational asthma).
People with hypersensitivity are advised to avoid consuming shrimp meat and contact with shrimp meat (processing) to prevent allergic reactions.

Determination of specific IgE in human blood to - Shrimp, f24, shows the body's reaction to this allergen.

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

Units of measurement: kU/l

Biomaterial for analysis: venous blood