Seafood allergy in children

Abstract

Results 2999 children were seen during this period with a range of allergic problems, including food allergy. 167 (5.6%) had experienced a definite clinical reaction to seafood (103 male, 62%); 94% had evidence of co-existent atopic disease. The most common seafood implicated were: Prawn (26%), Unspecified white fish (10%), Tuna (8%), Salmon (8%). In 14%, the exact type of fish could not be recalled by the parent or identified by the physician. 21% had experienced anaphylaxis to seafood. Over 50% of crustacean-allergic children could tolerate fish. However, cross-sensitization was very common in fishallergic children, with one third reporting clinical reactions to at least two species of fish; 59% were sensitized to crustacean while 22% had clinical allergy to crustacean. 16% developed symptoms to fish vapours. In children with allergy to tuna and/or salmon, at least 21% were able to tolerate the fish in a tinned form. 119 families received the questionnaire, of whom 94 responded (79%). Parents of children with a history of anaphylaxis were to be more compliant with dietary advice. Parents of fish-allergic children tended to be more cautious, taking care to avoid foods labeled ‘traces’ despite medical advice to the contrary.