Herring, f205

Herring (Clupea harengus L.) is usually eaten in various forms, such as salted, pickled, smoked and canned, due to its high content of vitamin D, long-chain polyunsaturated fatty acids, and calcium.
It has been found that the prevalence of fish allergies is higher in countries with high fish consumption and the fish processing industry.
Allergy to herring is primarily caused by oral administration and, secondly, by exposure to vapors (during fish processing) and skin contact. Thus, the consumption of herring by sensitized people can cause oral symptoms, respiratory symptoms (asthma, frequent sneezing, shortness of breath, irritable runny nose) and allergic contact dermatitis.
It is reported that herring has cross-reactivity with anchovies, sardines, and Pacific herring. In addition, herring parvalbumin also cross-reacts with salmon parvalbumins (Sal s 1), pollock (The c 1), wolffish, Baltic cod (Gad c 1) and Atlantic cod (Gad m 1).

The determination of specific IgE in human blood to - Herring, f205, 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