Description
Mackerel, as an etiological factor of food allergy, is classified as having a high degree of sensitizing activity (excluding individual characteristics). Fish allergens are thermostable and are not destroyed during thermal processing; therefore, in case of sensitization of the organism to sardine allergens, it is necessary to exclude this product from the diet. The development of a pseudoallergic reaction is possible due to the fact that fish contains a certain amount of histamine, which is directly involved in the development of an allergic reaction. A cross-allergic reaction to almost all seafood is very often observed. Manifestations of allergy can be disorders of the digestive system function (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), skin manifestations (atopic dermatitis, urticaria, Quincke's edema), and disorders of the respiratory system function (allergic rhinitis, bronchial asthma).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type