Prevalence Of Fish and Shellfish Allergy- A Systematic Review

Moonesinghe, Harriet; Kilburn, Sally; MacKenzie, Heather; Turner, Paul J.; Venter, Carina; Lee, Kellyn; Dean, Tara

doi:10.1016/j.jaci.2013.12.724

Cited by 29 publications

(38 citation statements)

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“…IgE‐mediated fish allergy is typically a lifelong disease, with sensitization rates of up to 3% in the general population and up to 8% among fish processing workers . The diagnosis of fish allergy is often confirmed by in vivo allergy skin prick tests (SPT), a relatively non‐invasive point of care testing, providing immediate results.…”

Section: Introductionmentioning

confidence: 99%

Variability of allergens in commercial fish extracts for skin prick testing

Ruethers

Taki

Nugraha

et al. 2019

Allergy

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Background: Commercial allergen extracts for allergy skin prick testing (SPT) are widely used for diagnosing fish allergy. However, there is currently no regulatory requirement for standardization of protein and allergen content, potentially impacting the diagnostic reliability of SPTs. We therefore sought to analyse commercial fish extracts for the presence and concentration of fish proteins and in vitro IgE reactivity using serum from fish-allergic patients.Methods: Twenty-six commercial fish extracts from five different manufacturers were examined. The protein concentrations were determined, protein compositions analysed by mass spectrometry, followed by SDS-PAGE and subsequent immunoblotting with antibodies detecting 4 fish allergens (parvalbumin, tropomyosin, aldolase and collagen). IgE-reactive proteins were identified using serum from 16 children with confirmed IgE-mediated fish allergy, with focus on cod, tuna and salmon extracts. Results:The total protein, allergen concentration and IgE reactivity of the commercial extracts varied over 10-fold between different manufacturers and fish species. The major fish allergen parvalbumin was not detected by immunoblotting in 6/26 extracts. In 7/12 extracts, five known fish allergens were detected by mass spectrometry. For cod and tuna, almost 70% of patients demonstrated the strongest IgE reactivity to collagen, tropomyosin, aldolase A or β-enolase but not parvalbumin.

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Section: Introductionmentioning

confidence: 99%

Variability of allergens in commercial fish extracts for skin prick testing

Ruethers

Taki

Nugraha

et al. 2019

Allergy

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“…Finally, food challenge-confirmed prevalence rates range up to 0.3% (e.g. Denmark 0.2%, Iceland 0.3%) [16]. The prevalence of fish allergy is higher in regions with frequent fish exposure (diet, processing industries).…”

Section: Epidemiologymentioning

confidence: 99%

“…Including fish into the diet of young infants seems to reduce the risk for developing asthma and allergic rhinitis [21,22]. Many patients develop clinical fish allergy during childhood that persist during adulthood [16]. Adulthood onset of fish allergy, both as classical food allergy and occupational allergy, is also known.…”

Section: Pathogenesismentioning

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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“…An individual with fish allergy is at high risk to reacting to other fish, but may tolerate some fish species. 91 However, clinical crossreactivity between fish and shellfish is uncommon as the major allergen in shellfish is tropomyosin. 89,90 In addition, there is large regional variation in the predominant species of fish consumed, 89 and as skin prick testing reagents do not exist for all fish, food challenges to individual fish may be considered.…”

Section: Fish and Shellfish Allergymentioning

confidence: 99%

“…90 Fish and shellfish allergies may coexist. 91 However, clinical crossreactivity between fish and shellfish is uncommon as the major allergen in shellfish is tropomyosin. 92 There are high levels of clinical cross-reactivity between different species of shellfish, 92 although some individuals may be allergic to crustacean and tolerate molluscs, and vice versa.…”

Section: Fish and Shellfish Allergymentioning

confidence: 99%

A patient‐specific approach to develop an exclusion diet to manage food allergy in infants and children

Venter

Groetch

Netting

et al. 2018

Clin Experimental Allergy

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Food allergy is becoming increasingly common in infants and young children. This article set out to explain the different factors that should be taken into account during an individualized allergy consultation: Foods to avoid and degree of avoidance, suitable alternatives, self-management skills, co- and cross-reactive allergens and novel allergens alongside the role of the industry in allergen avoidance, importance of nutritional aspects of the diet and the future directions that nutritional guidance make take. Allergy management advice should be individualized to provide a patient-specific approach. Changes in the management of food allergies have in particular occurred in nut, milk and egg allergies over the past few years. There has also been a progressive increase in our understanding of cross-reactivity between different foods and also food and aero-allergens. A patient-specific approach of allergen avoidance should consider factors relating to industry and the environment such as food and nutrition literacy, threshold levels, cross-contact/contamination and safe eating away from home. Increasing migration and travel has also led to exposure of unfamiliar foods. As understanding improves on individual allergens and threshold levels, food labels and food labelling laws are affected. Allergy specialist dietitians should also keep up to date with the latest information on nutrition, the gut microbiome and the immune system to incorporate nutrition strategies in a dietetic consultation using an evidence-based approach.

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Prevalence Of Fish and Shellfish Allergy- A Systematic Review

Cited by 29 publications

References 0 publications

Variability of allergens in commercial fish extracts for skin prick testing

Variability of allergens in commercial fish extracts for skin prick testing

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

A patient‐specific approach to develop an exclusion diet to manage food allergy in infants and children

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