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Anisakis Allergy: Raising Awareness.

Tiago Azenha Rama1, Diana Silva2

  • 1Serviço de Imunoalergologia. Centro Hospitalar Universitário São João. Porto; Basic and Clinical Immunology. Department of Pathology. Faculty of Medicine. University of Porto. Porto. Portugal.

Acta Medica Portuguesa
|April 4, 2022
PubMed
Summary

Anisakis allergy is a growing concern with increased raw fish consumption. Sensitization to Anisakis should be considered in allergic reactions, but properly cooked fish is generally safe for allergic individuals.

Keywords:
AnaphylaxisAnisakiasisAnisakisFood HypersensitivityHypersensitivityUrticaria

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Area of Science:

  • Parasitology
  • Allergology
  • Foodborne Diseases

Background:

  • Anisakis simplex parasitic infections are linked to seafood consumption.
  • Anisakis allergy can cause severe allergic reactions.
  • Despite rising raw fish consumption, Anisakis allergy prevalence in Portugal is perceived as low.

Purpose of the Study:

  • To review Anisakis allergy mechanisms, clinical presentation, and diagnosis.
  • To discuss Anisakis exposure reduction strategies.
  • To increase awareness of Anisakis allergy risks.

Main Methods:

  • Literature review conducted on MEDLINE and Scopus databases.
  • Focus on Anisakis allergy research.

Main Results:

  • Anisakis sensitization is an important consideration in allergic reactions like urticaria, angioedema, and anaphylaxis.
  • Increased consumption of raw and undercooked fish contributes to potential Anisakis exposure.

Conclusions:

  • Anisakis sensitization screening is recommended for patients with unexplained allergic reactions.
  • Properly cooked or previously frozen fish is typically safe for individuals with Anisakis allergy.