Fish allergy: is cross-reactivity among fish species relevant? Double-blind placebo-controlled food challenge studies of fish allergic adults

Helbling, Arthur; Haydel, Robert; McCants, Marjorie; Musmand, Jon J.; El-Dahr, J.M.; Lehrer, Samuel B.

doi:10.1016/s1081-1206(10)62862-1

Cited by 107 publications

(80 citation statements)

References 37 publications

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“…In one case, the presumed allergen (based on immunoblotting) showed homology with α-S1-casein from cow's milk ( Parvalbumin is responsible for most of the extensive cross-reactivity among fish species. However, owing to the broad repertoire of molecular forms of parvalbumin and the small role of other allergens, patterns of serological and clinical cross-reactivity are difficult to predict (Hansen et al, 1997;Helbling et al, 1999;Van Do et al, 2005). Extensive serological and clinical cross-reactivity has been observed among closely related as well as among more distant fish species (Bernhisel-Broadbent et al, 1992;Pascual et al, 1992;Hamada et al, 2003).…”

Section: Fish Roe Allergensmentioning

confidence: 99%

“…Oral challenges were positive to one fish only in seven patients, to two fishes in one patient, and to three fishes in two patients, suggesting that most fish-allergic patients are able to eat one or more fish species without symptoms. However, cross-reactivity among fishes is so broad and unpredictable that fish-allergic subjects should be advised to avoid all fish species until a fish species has been proven safe by food challenge (Helbling et al, 1999).…”

Section: Fish Roe Allergensmentioning

confidence: 99%

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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Fish Roe Allergensmentioning

confidence: 99%

Section: Fish Roe Allergensmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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“…Oral symptoms are less frequent in patients allergic to foods of animal origin such as milk, eggs, fish, and shrimp (Amlot et al, 1987;Liccardi et al, 1996;Helbling et al, 1999;Schäfer et al, 2001). …”

Section: Oral Allergy Syndromementioning

confidence: 99%

“…Between 15% and 20% of the reactions were judged to be severe. Helbling et al (1999) in a DBPCFC study noted oral allergy syndrome, urticaria, generalised pruritus, nausea and emesis, abdominal cramps, nasal congestion, chest tightness, and wheezing.…”

Section: General Clinical Manifestationsmentioning

confidence: 99%

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

2004

EFS2

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“…Emesis, oropharyngeal 1,000,000 was the first dose (Helbling et al 1999) symptoms, urticaria, (Helbling et al 1999) or respiratory reactions < 500,000 fish or 500 Gad c1…”

Section: Postmarket Surveillancementioning

confidence: 99%

Key issues for the assessment of the allergenic potential of genetically modified foods: breakout group reports.

Germolec

Kimber

Goldman

et al. 2003

Environ Health Perspect

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On the final afternoon of the workshop "Assessment of the Allergenic Potential of Genetically Modified Foods," held 10-12 December 2001 in Chapel Hill, North Carolina, USA, speakers and participants met in breakout groups to discuss specific questions in the areas of use of human clinical data, animal models to assess food allergy, biomarkers of exposure and effect, sensitive populations, dose-response assessment, and postmarket surveillance. Each group addressed general questions regarding allergenicity of genetically modified foods and specific questions for each subject area. This article is a brief summary of the discussions of each of the six breakout groups regarding our current state of knowledge and what information is needed to advance the field.

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Fish allergy: is cross-reactivity among fish species relevant? Double-blind placebo-controlled food challenge studies of fish allergic adults

Cited by 107 publications

References 37 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes

Key issues for the assessment of the allergenic potential of genetically modified foods: breakout group reports.

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