Salmon, f41

Atlantic salmon is widely eaten because of its good source of vitamins, high protein content and omega-3 polyunsaturated fatty acids.

Worldwide, the prevalence of fish allergies is 0.2%. The prevalence of fish allergies is higher in countries where fish is consumed as a staple food and where there are a large number of fish processing plants.

Salmon allergy is primarily caused by the oral route and secondarily by exposure to vapors during cooking and boiling or processing of the fish, as well as by contact.

Consumption of salmon by sensitized individuals causes allergic symptoms such as oral allergy syndrome, angioedema, hives, anaphylaxis, nausea and gastrointestinal symptoms (nausea, vomiting and abdominal pain).

In addition, occupational exposure to the aerosol allergen of salmon or skin contact can lead to asthma, rhinitis and skin rashes.

It is reported that about 50% of patients with hypersensitivity to cod react to salmon. Cross-reactivity between finned fish and shellfish such as crustaceans has also been reported. Therefore, people with fish allergies are advised to avoid fish in any form in their diet.

The determination of specific IgE in human blood to - Salmon, f41, shows the body's reaction to this allergen.

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

Units of measurement: kU/l


Biomaterial for analysis: venous blood