Clam is cultivated, frozen preserved commonly used for pasta sauce contains allergens such as tropomyosin known to induce Type1 IgE hypersensitivity. Upon consumption, inhalation, or contact with clams, sensitive people may experience several symptoms. The frequently observed manifestations include angioedema, vomiting, urticaria, skin rash, etc. IgE estimation helps healthcare professionals in diagnosis and guiding immunotherapy.
Important note: Minimum volume is 1 mL and 0.5 mL for every additional allergen.