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Allergic reactions to anisakis simplex parasitizing seafood

A Moreno-Ancillo1, M T Caballero, R Cabañas

  • 1Allergy Unit, La Paz University General Hospital, Madrid, Spain.

Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology
|September 26, 1997
PubMed
Summary

Anisakis simplex sensitization causes allergic reactions to seafood, even when cooked. This study identified Anisakis simplex-specific IgE in patients experiencing adverse food reactions, highlighting a new food allergy to consider.

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Area of Science:

  • Allergy and Immunology
  • Foodborne Illness
  • Parasitology

Background:

  • Ingesting fish infected with Anisakidae ssp larvae can lead to anisakiasis.
  • Allergic reactions have been reported after consuming safely cooked, yet parasitized, fish.

Purpose of the Study:

  • To investigate Anisakis simplex sensitization as a cause of allergic reactions following seafood ingestion in patients with negative skin tests to seafood.
  • To assess the role of specific Immunoglobulin E (IgE) in diagnosing Anisakis simplex allergy.

Main Methods:

  • Studied 23 patients with allergic reactions post-seafood ingestion and negative skin tests.
  • Assessed Anisakis simplex sensitization using skin prick tests and/or specific serum IgE.
  • Measured total serum IgE and specific IgE against implicated seafood and Ascaris lumbricoides.

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Main Results:

  • All 23 patients showed positive specific IgE to Anisakis simplex; 20 had positive skin tests.
  • Urticaria/angioedema (18/23) and anaphylaxis (5/23) were common manifestations.
  • Reactions occurred after consuming both raw and cooked sea fish and shellfish.

Conclusions:

  • Anisakis simplex sensitization is identified as the cause of these allergic reactions to seafood.
  • Accurate diagnosis of adverse food reactions requires attention to this emerging food allergy.