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Related Experiment Videos

Risk factors for sensitization to AnisakiS simplex: a multivariate statistical evaluation.

C Foti1, M Fanelli, V Mastrandrea

  • 1Department of Internal Medicine, Immunology and Infectious Diseases, Section of Dermatology University of Bari, Policlinico, Bari, Italy. c.foti@dermatologia.uniba.it

International Journal of Immunopathology and Pharmacology
|December 15, 2006
PubMed
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This study found that atopic individuals have a lower risk of Anisakis allergy. Factors like eating raw seafood, increasing age, and dust mite sensitivity are linked to Anisakis simplex sensitization.

Area of Science:

  • Parasitology
  • Clinical Allergy
  • Epidemiology

Background:

  • Anisakis simplex is a nematode causing anisakiasis and anisakidosis through raw seafood consumption.
  • Sensitization to Anisakis simplex is a growing public health concern, particularly in regions with high seafood consumption.

Purpose of the Study:

  • To investigate the association between Anisakis simplex sensitization and various factors including atopy, age, sex, seafood consumption, and sensitization to common allergens.
  • To identify risk factors for Anisakis simplex sensitization in a southern Italian population.

Main Methods:

  • A cross-sectional study involving 400 participants (159 atopic, 241 non-atopic) from the Bari district, Italy.
  • Participants underwent skin prick testing for Anisakis simplex and various dust mites, alongside a detailed allergic history and assessment of seafood consumption.

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  • Statistical analysis was performed to determine associations between sensitization and potential risk factors.

    • Main Results:

    • Atopic subjects demonstrated a lower risk of Anisakis allergy compared to non-atopic individuals.
    • Anisakis simplex sensitization was significantly associated with the consumption of raw anchovies and squid.
    • Increasing age and sensitization to the dust mite Glycyphagus domesticus were also identified as risk factors for Anisakis simplex sensitization.

    Conclusions:

    • Atopy may confer a protective effect against Anisakis simplex sensitization.
    • Dietary habits, specifically the consumption of raw seafood, and environmental allergen exposure are crucial factors in the development of Anisakis allergy.
    • Public health strategies should consider these factors in managing and preventing anisakiasis.