Description
Tuna, as an etiological factor of food allergy, is considered to have a high degree of allergenic activity (without taking into account individual characteristics). It belongs to the group of food products with a high content of a biologically active substance (mediator), which enhances the body's allergic reaction if there is already a sensitization to tuna allergens. A cross-allergic reaction to almost all seafood is very often observed. Manifestations of allergy can be digestive system dysfunctions (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis, irritable bowel syndrome), skin manifestations (atopic dermatitis, urticaria, Quincke's edema), and respiratory system dysfunctions (allergic rhinitis, bronchial asthma).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type