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Squid hypersensitivity: a clinical and immunologic study.

T Carrillo1, R Castillo, J Caminero

  • 1Section of Allergy and Respiratory Diseases, Hospital Ntra Sra del Pino, Universidad de Las Palmas de Gran Canaria, Spain.

Annals of Allergy
|June 1, 1992
PubMed
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This study reveals that hypersensitivity to squid is linked to IgE-mediated reactions, often co-occurring with crustacean allergies. Cross-reactivity between squid and crustaceans was confirmed, highlighting a significant food allergy concern.

Area of Science:

  • Allergy and Immunology
  • Food Science
  • Respiratory Medicine

Background:

  • Hypersensitivity reactions to mollusks, particularly cephalopods like squid, are infrequently documented.
  • Cephalopods represent a significant global food source, making mollusk allergy a relevant public health issue.
  • Pre-existing conditions like persistent rhinitis and asthma were noted in patients with suspected squid hypersensitivity.

Purpose of the Study:

  • To investigate and characterize IgE-mediated hypersensitivity reactions to squid.
  • To explore potential cross-reactivity between squid and other seafood allergens.
  • To identify diagnostic markers for squid allergy.

Main Methods:

  • Clinical case reporting of seven patients with suspected squid hypersensitivity.

Related Experiment Videos

  • Diagnostic procedures included skin prick tests (SPT) with squid and crustacean extracts.
  • Immunological assays such as Radioallergosorbent Test (RAST) and reverse enzyme immunoassay (REIA) were employed.
  • Cross-reactivity was assessed using REIA inhibition studies.

    • Main Results:

    • Seven patients exhibited symptoms consistent with IgE-mediated reactions to squid ingestion or vapor inhalation.
    • All patients showed positive SPT results for squid and various crustacean extracts.
    • Specific IgE antibodies against squid and crustaceans were detected in all patients.
    • Demonstrated cross-reactivity between squid, shrimp, and other crustaceans via REIA inhibition.
    • No cross-reactivity was observed between squid and octopus, or squid and other mollusks.

    Conclusions:

    • Squid hypersensitivity is a plausible IgE-mediated allergic condition.
    • Significant cross-reactivity exists between squid and crustaceans, suggesting shared allergenic epitopes.
    • Patients with crustacean allergy should be evaluated for potential squid allergy, and vice versa.