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Red Snapper Allergy IgE Blood Test

The red snapper allergy IgE blood test measures the amount of allergen-specific IgE antibodies in the blood to detect an allergy to red snapper.


Test Code: 602857

Also Known As:

Methodology: Thermo Fisher ImmunoCAP

Preparation: No special preparation required.

Test Results: 3-5 days. May take longer based on weather, holiday or lab delays.


Test Code: 38242

Also Known As:

Methodology: Immunocap FEIA

Preparation: No special preparation required.

Test Results: 4-6 days. May take longer based on weather, holiday or lab delays.

Description

Order a red snapper allergy IgE blood test to detect an allergy to red snapper. This test measures the amount of allergen-specific antibodies in a blood sample.

One of the most popular of all white fish is the red snapper. It is renowned for its slightly sweet, nutty taste and firm, flaky, and slightly pink meat. Red snapper is usually baked or grilled whole but may also be filleted and pan-fried, poached, barbecued, or added to mixed fish dishes such as stews, curries, or salads. Because individuals react to both cooked and raw fish, it is presumed that the allergens are heat-resistant. 

Red snapper is a high-protein, low-calorie fish which contains all nine essential amino acids. It is also filled with vitamins D and E, a good source of omega-3 fatty acids, and contains the minerals magnesium and selenium. However, it does have relatively high mercury levels, which may pose a health risk. Red snapper is very healthy as long as it is eaten in moderation, as with all high-mercury food.

There is a strong allergic cross-reactivity between various types of fish, which means that individuals with allergies to one type of fish are likely to have or develop an allergy to other types of finned fish. This is due to a protein that is present in many fish called parvalbumin. Individuals that are allergic to red snapper are normally advised to avoid all finned fish.

There are many species of finned fish. Some of the most common fish species to avoid, however, include:

  • Bass
  • Haddock
  • Anchovies
  • Hake
  • Catfish
  • Halibut
  • Cod
  • Herring
  • Flounder
  • Mahi Mahi
  • Grouper
  • Perch
  • Swordfish
  • Pike
  • Sole
  • Pollock
  • Tilapia
  • Salmon
  • Trout
  • Scrod
  • Tuna

An allergy to red snapper triggers a reaction in an individual's immune system. The body views certain substances as toxic and produces IgE antibodies to these contaminants. These antibodies cause histamine to be released, which will cause the symptoms of an allergic reaction.

Allergy symptoms vary from one individual to the next ranging from mild to severe reactions, which can be experienced within minutes to hours after consumption. Common symptoms of a red snapper allergy may include one or more of the following symptoms:

  • Abdominal pain
  • Nausea
  • Vomiting
  • Diarrhea
  • Tingling, tightness, or swelling of the face, throat, tongue, or lips
  • Itchy skin
  • Hives
  • Wheezing
  • Lightheadedness
  • Dizziness

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