Allergen,Individual-Food Salmon Rawas fish (Salmo Salar)

Salmon is the third most commonly consumed fish. It is called an oily fish mainly because of its high amount of healthy saturated fats. It is a full-flavored fish with vivid flesh varying from orange to dark red and has a distinctive flavor profile.

With excellent nutritional value, salmon is a favorite among fish lovers and enjoyed even by those who are not always fond of fish. Salmon is an excellent source of selenium, vitamin D, and vitamin B12. In addition, it is a good source of protein, niacin, phosphorus, vitamin B6, and omega-3 fatty acids. It is also a good source of biotin, potassium, choline, and pantothenic acid. Due to its many health benefits, salmon is the main ingredient in several seafood products. Unfortunately, many individuals with food allergies or hypersensitivity may experience an adverse reaction after consuming salmon.

An allergy to salmon 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.

Associated Tests: Allergy - Adult (Comprehensive) Panel , Allergy Screening 

Written by : Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry