Serological Cross-Reactivity and Potential Allergenic Risk of Edible Cricket Proteins in Children and Adolescents with House Dust Mite Allergy

Edible insects are gaining popularity worldwide, particularly in their processed forms. However, edible insect consumption remains limited for some consumers due to reports of allergic reactions. Additionally, insect allergies have been documented in patients with a history of dust mite and crustacean allergies, suggesting potential cross-reactivity. This study aimed to evaluate the cross-reactivity of proteins from edible crickets in Thai patients aged 7-17 years with diagnosed dust mite allergies who had never previously consumed insects. Our findings indicate that thermal processing alters protein solubility, as evidenced by more pronounced IgG signals in the insoluble fractions than in the soluble fractions. Furthermore, immunoblot and liquid chromatography-mass spectrometry analyses identified tropomyosin and actin as potential cross-reactive allergens between edible crickets and house dust mites. These results suggest that individuals with dust mite allergies may be at an increased risk of allergic reactions after consuming edible crickets.