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Cross-reactivity00:42

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Anaphylaxis is a severe, life-threatening hypersensitivity reaction mediated by Immunoglobulin E (IgE) antibodies. When IgE binds to allergens, it triggers the release of mediators– histamine, leukotrienes, and prostaglandins from mast cells and basophils. These mediators cause vasodilation, edema, and inflammation, leading to various symptoms.The primary allergens causing anaphylaxis include food items (e.g., peanuts, shellfish), drugs (e.g., penicillin, asparaginase, corticotropin, heparin),...
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New insights into seafood allergy.

Andreas L Lopata1, Samuel B Lehrer

  • 1RMIT University, Bundoora West Campus, Melbourne, Victoria, Australia. andreas.lopata@rmit.edu.au

Current Opinion in Allergy and Clinical Immunology
|April 29, 2009
PubMed
Summary

Seafood allergy is a growing concern, with new research identifying specific allergens and improving diagnostic methods. Further studies are needed to refine treatments and component-resolved diagnosis for better patient management.

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Area of Science:

  • Allergy and Immunology
  • Food Science
  • Clinical Medicine

Background:

  • Seafood is a global nutritional staple, with international trade increasing seafood product consumption.
  • Rising production and consumption correlate with more frequent adverse reactions, necessitating improved seafood allergy diagnosis and treatment.
  • This review synthesizes recent scientific literature on seafood allergy.

Purpose of the Study:

  • To review recent advancements in the diagnosis and treatment of seafood allergy.
  • To highlight new findings on seafood allergen prevalence, characterization, and detection.
  • To discuss the implications of recent research for clinical management and immunotherapy.

Main Methods:

  • Literature review of recent studies on seafood allergy.
  • Analysis of prevalence data, allergen characterization, and diagnostic assay development.
  • Evaluation of cross-reactivity studies and potential therapeutic strategies.

Main Results:

  • Seafood allergy affects a significant portion of the population in Asia (up to 40% of children, 33% of adults).
  • Species-specific sensitization is increasingly understood, aiding diagnosis. Biologically active fish allergens are detectable in serum rapidly after ingestion (as early as 10 minutes).
  • Over 10 new seafood allergens identified; assays exist for crustacean tropomyosin, but mollusk and fish allergens remain challenging to identify.

Conclusions:

  • While cross-reactivity is noted, IgE reactivity often poorly correlates with clinical symptoms, requiring further investigation.
  • Hypoallergenic carp parvalbumin shows promise for safer fish allergy vaccination.
  • Characterizing universal marker allergens is crucial for improving component-resolved diagnosis, food labeling, and immunotherapy for seafood allergy.