Description
Sardines, as an etiological factor of food allergy, are classified as having a high degree of allergenic activity (without taking into account individual characteristics). Fish allergens are thermostable and are not destroyed during thermal processing, therefore, with 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 allergy. A cross-allergic reaction to almost all seafood is frequently observed. Manifestations of allergy can be digestive system disorders (allergic stomatitis, cheilitis, gastritis, colitis, gastroenteritis), skin manifestations (atopic dermatitis, urticaria, Quincke's edema), and respiratory system disorders (allergic rhinitis, bronchial asthma).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type