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Tuna Allergy IgE Blood Test

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


Test Code: 602510

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: 2840

Also Known As:

Methodology: Immunoassay (IA)

Preparation: No special preparation required.

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

Description

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

Tuna is the second most popular seafood, following shrimp. Because tuna is such a large fish, most individuals will never see one in its entirety.  Tuna is sold in cans or portioned into steaks and fillets, which can be purchased fresh or frozen.

Fresh tuna has a firm, meaty texture and a rich, reddish-brown color. It has a delicate, slightly sweet taste and a smooth, pleasantly oily texture when eaten raw, as in sushi and sashimi. Tuna steak is commonly found in wraps, char-grilled dishes, and salads. The oceanic flavors intensify as the fish is cooked, and the texture becomes tougher. Most individuals prefer tuna that is lightly seared rather than fully cooked.

Depending on the species, canned tuna has a slightly tough, dry texture, and the color ranges from blush to dusty rose. The taste of canned tuna varies depending on whether it is packed in oil, water, broths, or sauces. Canned tuna is a prized ingredient in casseroles, salads, and sandwiches.

Tuna is high in vital nutrients, including omega-3 fatty acids, iron, magnesium, potassium, vitamin A, B6, and B12, and is good for your health.

There is 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 tuna 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
  • Sole
  • Pike
  • Salmon
  • Pollock
  • Tilapia
  • Snapper
  • Trout
  • Scrod
  • Swordfish

An allergy to tuna 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 tuna 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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