Anaphylaxis by exclusive allergy to swordfish and identification of a new fish allergen

Nowadays, food allergies are considered as a wide spectrum of disorders that need different approaches. The "one size fits all" approach is giving way to a "targeted approach," based on the identification of the patient's phenotype. Thus, the approach of nutritional management of food allergy has moved on from simply being "yes or no" to "how much?", "in which form?" and "for which patients?" Different factors should be considered in order to make a patient-tailored nutritional plan in clinical practice. Tailored nutritional plans may help to reduce the nutritional, social and economic burden of food allergy.

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“…For instance, tuna or swordfish parvalbumin content is <1 mg/g of fresh filet, whereas in cod and carp it is >2.5 mg/g (11).…”

Section: Patient Sensitization Profile: Cross-reactivity or Co-sensitmentioning

confidence: 97%

Personalized Nutrition in Food Allergy: Tips for Clinical Practice

2020

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“…Food allergy to a single fish has been reported in case studies (e.g. cod, salmon, sole, swordfish, catfish and conger fish) [30][31][32][33][34][35] and limited cross-reactivity to tuna/marlin and pangasius/tilapia [36,37]. The percentage of patients with monoreactivity to salmonids (salmon, trout) was 12% in another European cohort (total, n = 62) [38].…”

Section: Clinical Reactivity Profilesmentioning

confidence: 99%

Fish Allergy Management: From Component-Resolved Diagnosis to Unmet Diagnostic Needs

Klueber

Schrama

Rodrigues

et al. 2019

Curr Treat Options Allergy

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Purpose of review Fish is a common elicitor of IgE-mediated food allergy. Fish includes a large variety of foods, in terms of species and food processing, with marked distinction in local diets around the globe. Fish-allergic patients present with phenotypic diversity and major differences in levels of clinical cross-reactivity, features that pose an important challenge for the clinical diagnosis and management. Recent findings Parvalbumin is the major fish allergen. However, a single molecule is not sufficient but several homologs, allergens different from parvalbumin and allergen extracts, are needed for IgE-based diagnosis. Summary Parvalbumin-specific IgE are markers for clinical cross-reactions. Added value is provided by IgE typing to parvalbumin homologs from distantly related fish. IgE cosensitization profiles (parvalbumin, enolase, aldolase) are referred as severity markers. The allergen panel seems to be not yet complete why fish extracts still play a crucial role in

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“…Since the proportion of white and red muscle varies between species, the parvalbumin content also varies [1,27]. Large migratory fish, such as those in the Xiphiidae family (eg, swordfish), have lower parvalbumin content than small sedentary fish (eg, cod, carp, redfish, and herring) [28,29]. For example, swordfish have less than 1 mg of parvalbumin per gram of fresh fillet, similar to the concentration found in tuna [29] and other fish species, such as cod (Gadus morhua) and carp (Cyprinus carpio), which have more than 2.5 mg of parvalbumin per gram [29].…”

Section: Parvalbuminmentioning

confidence: 99%

“…Large migratory fish, such as those in the Xiphiidae family (eg, swordfish), have lower parvalbumin content than small sedentary fish (eg, cod, carp, redfish, and herring) [28,29]. For example, swordfish have less than 1 mg of parvalbumin per gram of fresh fillet, similar to the concentration found in tuna [29] and other fish species, such as cod (Gadus morhua) and carp (Cyprinus carpio), which have more than 2.5 mg of parvalbumin per gram [29]. Consequently, patients who are allergic to the parvalbumin in fish can tolerate certain species of bony fish with low parvalbumin concentrations, such as tuna and swordfish [28,29].…”

Section: Parvalbuminmentioning

confidence: 99%

What Do We Know About Fish Allergy at the End of the Decade?

Kourani¹,

Corazza²,

Michel³

et al. 2019

J Investig Allergol Clin Immunol

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Fish allergy is one of the most common food allergies. It is usually considered to be IgE-mediated and correlates well with diagnostic tests such as prick tests and/or determination of specific IgE. Avoidance is the recommended treatment and is generally extended to all fish species. However, new clinical presentations have been described. These include non-IgE-mediated disease, monosensitization, and new syndromes that are sometimes associated, surprisingly, with cross-reactivity. Advances in molecular allergy have provided insights into new allergens and have increased our understanding of cross-reactivity. This paper focuses on recent publications providing information for clinicians involved in the management of fish allergy.

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Anaphylaxis by exclusive allergy to swordfish and identification of a new fish allergen

Cited by 13 publications

References 8 publications

Personalized Nutrition in Food Allergy: Tips for Clinical Practice

Personalized Nutrition in Food Allergy: Tips for Clinical Practice

Fish Allergy Management: From Component-Resolved Diagnosis to Unmet Diagnostic Needs

What Do We Know About Fish Allergy at the End of the Decade?

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