Fish, f3
Cod (Gadidae family) is a codfish common in the northwestern Atlantic Ocean and found in the waters of Canada, Greenland and North Carolina. It is a cold-water fish that can survive in temperatures ranging from zero to 20°C and is found in both fresh and saltwater. The protein content of cod is typically 15-20% of body weight.
In cod, the major allergen is the muscle protein parvalbumin, which is a calcium-binding protein. Parvalbumin, also known as “Gad c 1”, is the first calcium-binding cod allergen that is not destroyed by heating or cooking. Consequently, if a person or sensitized individual is exposed to cod allergen by oral, nasal, or occupational routes, the allergen causes an allergic reaction. Detection of cod allergy is based on history, specific IgE and immunoblotting.
Cod cross-reactivity has been closely related to mackerel (Perciformes), herring (Clupeiformes) and flounder (Pleuronectiformes). In addition, cod parvalbumin (Gad c 1) cross-reacted with salmon (Sal s 1) and pollock (The c 1) parvalbumin.
Determination of specific IgE in human blood to Fish, f3, 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