Атопическая панель (30 аллергеноов)

Allergen f290 — Oysters, IgE measures serum oyster‑specific IgE to support diagnosis of sensitization to oyster (Ostrea edulis). The assay helps attribute flares of allergic disease—such as allergic rhinitis or rhinoconjunctivitis, atopic dermatitis, and urticaria—to oyster exposure and complements history and other testing. It is also used in the evaluation of suspected occupational allergy among seafood processing workers and in differential assessment when workplace exposure is implicated. Synonyms commonly used include oyster‑specific IgE and specific IgE to oysters.

Oysters are bivalve marine mollusks consumed both raw and cooked and used as ingredients in dishes and condiments, including oyster sauce. The dominant oyster allergen is tropomyosin, a heat‑stable protein that resists culinary processing and is not readily degraded by human digestive enzymes, which helps explain reactions after cooked exposures. Mollusks can also contain substantial amounts of histamine, and ingestion may provoke pseudoallergic reactions in individuals without true sensitization; such reactions are reported more frequently than confirmed IgE‑mediated oyster allergy. Cross‑reactivity is an important consideration. Tropomyosin homology underlies immunologic links among house dust mites, cockroaches, daphnia, crustaceans, and mollusks. A rare clinical pattern, sometimes described as a dust mite–crustacean–mollusk syndrome, involves severe reactions in persons primarily sensitized to house dust mites, even without prior seafood consumption. More commonly, cross‑reactivity occurs among mollusks within the same family, such as mussels and oysters. Beyond food exposure, inhalational contact with oyster shell material in processing environments has been associated with occupational asthma. Clinical presentations range from gastrointestinal symptoms (nausea, vomiting, diarrhea, cramping abdominal pain) to cutaneous and respiratory findings (pruritic rash, urticaria, sneezing, cough, conjunctival hyperemia and itch), with possible angioedema of the lips, face, tongue, or larynx and, in severe cases, anaphylactic shock. Seafood allergy is reported more frequently in coastal Asian regions; in pediatric asthma cohorts from China, shrimp, tuna, and mollusks are common triggers. In the general population, seafood allergy prevalence is estimated at approximately 0.5%–2.5%.