Quick Facts
- Sample: Blood
- Fasting: No special preparation is required.
- Turnaround: 3–5 business days. May take longer based on weather, holiday, or lab delays.
What This Test Measures
This test measures allergen-specific IgE antibodies to sardine and pilchard in your blood. Sardine and pilchard refer to various small, oily forage fish species within the Clupeidae (herring) family. The test reports IgE reactivity to this fish allergen as an antibody measurement, not as a direct diagnosis. Results reflect immune sensitization to sardine/pilchard specifically and do not indicate whether you will react to any other fish species. This test does not measure IgG antibodies or any other food allergen.
Benefits
- Measures IgE sensitization to sardine and pilchard specifically.
- Provides objective lab data to discuss with your healthcare provider.
- Convenient blood draw with no special preparation required.
- Results returned in a defined turnaround window.
- Supports evaluation of suspected reactions tied to sardine or pilchard.
Who Is This Test For?
- Individuals who have experienced symptoms after eating sardines or pilchard.
- People working with a healthcare provider to evaluate a suspected fish allergy.
- Those wanting IgE data on sardine/pilchard specifically, rather than a broader panel.
- Individuals seeking a convenient blood draw option instead of skin prick testing.
- People who want lab-based information to share as part of a larger allergy evaluation.
How It Works
- Order Your Test Online
- Visit a Local Lab
- Get Results Online
FAQ
1. What does this test measure?
This test identifies allergen-specific IgE antibodies produced in response to sardine and pilchard, small oily fish in the Clupeidae family. It reports sensitization to this specific fish allergen only. It does not measure IgG antibodies, other fish species, or other food allergens, and it is not a food allergy panel.
2. Who should consider this test, and when?
Anyone who has noticed symptoms such as itching, swelling, digestive discomfort, or breathing difficulty after eating sardines or pilchard may consider this test. It can also be useful when a healthcare provider is evaluating a suspected fish allergy and wants IgE data specific to this fish. This test does not determine whether you should also be tested for other allergens.
3. Do I need to fast or prepare for this test?
No special preparation is required for this test. You can visit the lab for your blood draw without fasting or making other changes beforehand.
4. How quickly will I get results?
Results are typically available in 3-5 days. Turnaround may take longer due to weather, holidays, or other lab delays.
5. How should I interpret my results, and what if they are abnormal?
An elevated IgE result indicates sensitization to sardine/pilchard, but sensitization alone does not confirm a clinical food allergy, and a result within normal range does not guarantee the food can be safely consumed. Interpretation depends on your symptoms, history, and other clinical factors, so review your results with a qualified healthcare provider. If your result is abnormal, your provider can help determine whether further evaluation is appropriate; this test does not recommend eliminating sardine or pilchard from your diet on its own.
Disclaimer: Reference ranges may vary by laboratory. Listed ranges are general guidelines and may differ from those used by the performing lab. Always consult your healthcare provider for interpretation.
Pre-test Preparation
No special preparation is required.
Cross-Reactivity
Cross-reactivity can occur when your immune system recognizes similar proteins present in different foods. This test measures IgE specific to sardine and pilchard only, and it does not test for the additional fish species discussed below unless they are separately listed as part of this product. The information below is not an exhaustive list, and it represents possible additional considerations rather than confirmed allergies. Having a documented sardine/pilchard allergy does not necessarily mean you will react to every fish listed here, but depending on your symptoms and history, discussing related testing with your healthcare provider may be worth considering.
Other bony fish species (such as salmon, tuna, cod, herring, and mackerel): cross-reactivity has been reported due to shared parvalbumin proteins, a heat-stable muscle protein found across many fish species, though reactivity can vary by species and individual.
Cartilaginous fish (such as sharks and rays): these contain a related but distinct parvalbumin variant, and some individuals sensitized to bony fish may also show reactivity here, though this relationship is less established.
Because sensitivity to parvalbumin can differ from species to species, some people allergic to one fish tolerate others without issue, and this can only be clarified through individualized evaluation with a healthcare provider.
