Hives after sushi, or an itchy mouth after smoked salmon? Salmon is one of the most eaten fish in northern Europe, and its proteins resemble those in cod, herring and other fish. Our test checks your blood for IgE to whole salmon and to two single salmon proteins, as part of 300 allergens and allergen components, so you see salmon next to the rest of the fish on the panel.
Salmon is a bony fish, like cod, herring and tuna. The main allergen in bony fish is parvalbumin, a small protein in fish muscle. In Atlantic salmon it is called Sal s 1. Parvalbumins from different fish look alike, which is why sensitisation to several fish at once is common.
Salmon also has a second allergen worth knowing: collagen, called Sal s 6. Collagen is the protein in fish skin and connective tissue, and the raw material of fish gelatin. Some people with fish allergy have IgE to collagen, and a few have it without IgE to parvalbumin. Parvalbumin holds up well to cooking, smoking and curing.
Reactions people describe after eating salmon include itching in the mouth, hives, swollen lips, stomach cramps, vomiting and wheezing. They usually start within minutes to two hours. Some people react to the steam from cooking fish or to handling raw fish.
Swelling of the lips, tongue or throat, trouble breathing or feeling faint after eating is an emergency. Call 112 (EU) or your local emergency number. Do not wait for a test.
Many people sensitised to salmon also show IgE to cod or other fish, because of parvalbumin. Some react to one fish and tolerate another, and the pattern differs from person to person. A doctor or allergist can tell you which fish, if any, fit your results and history.
Shellfish such as shrimp have a different main allergen, tropomyosin, so fish and shellfish sensitisation are separate. Salmon roe also contains different proteins from salmon flesh. And spoiled fish can cause flushing and headache through histamine. That is food poisoning, not an IgE allergy, and it does not show on this test.
From a finger-prick sample, the lab measures IgE to a whole salmon extract and to two single salmon proteins (molecular components), as part of 300 allergens and allergen components. Cod, herring, mackerel, tuna, carp, swordfish and thornback ray are on the same panel, so you see the fish family side by side.
A positive result means your blood shows IgE to salmon. That is sensitisation, not a diagnosis. Your lab report gives each value a class from Negative to Very high, to discuss with a doctor before you change your diet.
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One finger-prick sample checks IgE to 300 allergens and allergen components, from birch and peanut to cat and house dust mite. Post it to the lab, and about 5 days after it arrives you get a value for every one. Our plain-English guide shows you how to read them. €399 in total, €1.33 per allergen.
Yes, some people react to salmon and tolerate other fish, or the other way round. Many more are sensitised to several fish at once, because fish parvalbumins look alike. Testing salmon next to cod, herring, tuna and other fish shows your pattern. A doctor or allergist can tell you what it means for your diet.
Not usually. Parvalbumin, the main salmon allergen, survives heat, smoking and curing well. If you have reacted to salmon in any form, talk to a doctor before trying it in another.
Not directly. The test measures IgE to salmon proteins, and highly refined fish oil contains very little protein. If you have reacted to fish before, ask your doctor or pharmacist about fish oil products.
It might be, but fish that has not been kept cold enough can build up histamine and cause flushing, headache and a rash in anyone. That is food poisoning, not an IgE allergy. If it happens again with fresh fish, a test shows whether your blood has IgE to salmon and other fish.
