Abstract
Shellfish belongs to “The Big 8” food groups causing allergy, which often does not outgrow during childhood. Shellfish is one of the main food allergens in adults and constitutes a diverse group of species subdivided into crustaceans and mollusks, which seem to include similar but also different allergens. Several pan-allergens are characterized in detail, including tropomyosin and arginine kinase, responsible for clinical cross-reactivity with other invertebrate allergen sources, embracing mites, insects, and parasites. Currently, at least seven different shellfish allergens have been identified, mostly from crustaceans. However, only three recombinant allergens are available for IgE-based routine diagnostic, including tropomyosin, arginine kinase, and sarcoplasmic Ca2+-binding protein. Other allergens include myosin light chain, troponin C, triosephosphate isomerase, and actin. This review summarizes the current advances on the molecular characterization of shellfish allergens, clinical cross-reactivity, and current diagnostic approaches for the management of this life-threatening disease.
Highlights
There has been a steady growth in the production and consumption of seafood and to shell sh. e high higher rate of consumption has led to an increase in adverse health problems among consumers, including allergic reactions
2 % of the general world population is affected by shell sh allergy, with much higher rates in countries with high seafood consumption
Prevalence of shell sh allergy e prevalence of allergic reactions to seafood is usually higher when the consumption plays a greater part in the diet of the observed community
Summary
There has been a steady growth in the production and consumption of seafood and to shell sh. e high higher rate of consumption has led to an increase in adverse health problems among consumers, including allergic reactions. There has been a steady growth in the production and consumption of seafood and to shell sh. E high higher rate of consumption has led to an increase in adverse health problems among consumers, including allergic reactions. E pattern of allergic symptoms a er ingestion of crustaceans appears similar to the symptoms experienced due to other foods. Reported mostly within two hours; late phase reactions have been reported up to eight hours a er ingestion, to snow crab, cuttle sh, limpet, and abalone [1, 2]. Patients may have a single symptom, but o en there is a multi-organ involvement. Respiratory reactions are o en seen a er ingestion of allergenic seafood and frequently anaphylactic reactions [3].
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