Description
Lobster, as an etiological factor of food allergy, is classified as having a high degree of allergenic activity (without taking into account individual characteristics). People with an allergy to crustaceans (which include lobsters) often have cross-hypersensitivity to inhalant allergens from daphnia, which are used as food for aquarium fish. An allergic reaction to lobsters may cause rash, edema, stomach discomfort, asthma, and eczema, up to the development of systemic reactions such as anaphylactic shock. The detection of specific immunoglobulin E to this allergen in increased amounts indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type