Seafood Allergy in Asia: Geographical Specificity and Beyond

Wai, Christine Y.Y.; Leung, Nicki Y.H.; Leung, Agnes Sze Yin; Wong, Gary; Leung, Ting Fan

doi:10.3389/falgy.2021.676903

Cited by 36 publications

(30 citation statements)

References 90 publications

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“…The natural history for egg and milk allergies suggested that most patients outgrew 25,26 and, as in the United States, patients have more shellfish exposure in adulthood 27 . Since Hong Kong is a westernized city, we believed the same situation is happening here 4,28–30 . This finding is comparable to recent research on pediatric anaphylaxis patterns, that food triggers such as milk and eggs are predominantly seen in the age group from birth to 4 years, while shellfish is the highest allergen trigger, usually at a later age factor 6 …”

Section: Discussionsupporting

confidence: 87%

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

Leung

Cheng

et al. 2022

Pediatric Allergy Immunology

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Background Anxiety from accidental exposure and vigilant dietary monitoring impair the quality of life (QoL) of food‐allergic patients. A comprehensive food allergy‐specific questionnaire allows patients to accurately report their QoL. This study validated the Food Allergy Quality of Life Questionnaire (FAQLQ) series and assessed the QoL of Chinese food‐allergic patients and their caregivers. Methods FAQLQ series developed by EuroPrevall consists of four separate questionnaires for parents, children, adolescents and adults. All questionnaires were translated into traditional Chinese by standard forward and backward methods. A cross‐sectional study was conducted on food‐allergic patients and children's parents using an age‐appropriate questionnaire. The performance indices of FAQLQ and their correlation with independent measures of food allergy were analyzed, and factor analysis was performed to confirm the factor structure of FAQLQ questionnaires. Results Cross‐sectional validation was performed on 214 participants, with 40 reassessed for test–retest reliability. Overall scores for the FAQLQ series had good internal consistency with Cronbach's α ≥.90. Good construct validity was demonstrated by correlations between FAQLQ‐Parent Form, FAQLQ‐Child Form, FAQLQ‐Teenager Form, FAQLQ‐Adult Form and Food Allergy Independent Measure (FAIM) scores, except in 0‐ to 3‐year‐old children. Test–retest analyses revealed a significant correlation between total FAQLQ score, parent‐reported FAIM and food anxiety domain in 4–6 years, and between total score and FAIM in 7–12 years. Exploratory factor analysis categorized items in the FAQLQ series into three to four domains. Conclusion FAQLQ series provide a valid and reliable measure for QoL in Chinese food‐allergic patients and caregivers, except for parents of children aged 0–3 years. Items for all FAQLQ questionnaires are categorized into different functional domains in our population.

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Section: Discussionsupporting

confidence: 87%

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

Leung

Cheng

et al. 2022

Pediatric Allergy Immunology

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“…Fish allergy prevalence is high in several countries in Asia due to seafood consumption in Asia being well above the global average due to its coastal geographic location and rich seafood supply. It significantly impacts the sensitization of fish in Asians [28]. Our study reported that 36 (25.2%) children had eggs allergy.…”

Section: Resultsmentioning

confidence: 57%

TYPES OF IgE MEDIATED FOOD ALLERGY BASED ON SKIN PRICK TEST FOLLOWED BY FOOD PROVOCATION TEST IN EAST JAVA REGION-INDONESIA

Rozana¹,

Putera²,

Baskoro³

2022

IJRP

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Food allergy is medical condition when the immune system mistakenly perceives a particular food's ingredients as dangerous. The differences in the incidence and types of food allergens in different regions attract researchers to examine the foods that often cause allergies in Indonesia because it will help patients and clinicians to determine the types of food to be eliminated to reduce the impact of symptoms on patients. This study was conducted to know the most common types of food cause IgE-mediated food allergy based on skin prick followed by food provocation test. Our research was a descriptive retrospective study. Ages 0 to 18 were represented among the 143 samples that satisfied the inclusion criteria. The boy dominated the research subjects. The dominant age of the research subjects is 5-10 years. A total of 21 (14.7%) study subjects had parents and siblings with a history of atopy. This study showed that common food allergies were following eggs (25.2%), chocolate (20.3%), cow's milk (18.2%), chicken (17.5%), shrimp (14.7%), fish (12.6%), and fruit (10.5%). The result concludes that the most common food cause IgE-mediated food allergy in children in sequence: eggs, chocolate, cow's milk, chicken, shrimp, fish, and fruit.

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“…It is important to note that IgE sensitization patterns to different cross-reactive allergenic components are variable according to the geographic location and dietary habits. Molluscs such as sea snail, abalone, and octopus are usually eaten directly as sashimi without cooking to experience the unique taste and flavor of seafood in Korea, Japan, and the coastal areas of China . In this study, we found many potential allergens in the mollusc group, such as 33–38 (TM), 43 (AK), 97–104 kDa (PM) protein bands, and so forth, the TM and AK proteins of these were involved in the cross-reactivity between different mollusc groups, but only 13% of all molluscs had IgE-binding capabilities to them.…”

Section: Discussionmentioning

confidence: 86%

“…Molluscs such as sea snail, abalone, and octopus are usually eaten directly as sashimi without cooking to experience the unique taste and flavor of seafood in Korea, Japan, and the coastal areas of China. 38 In this study, we found many potential allergens in the mollusc group, such as 33−38 (TM), 43 (AK), 97−104 kDa (PM) protein bands, and so forth, the TM and AK proteins of these were involved in the cross-reactivity between different mollusc groups, but only 13% of all molluscs had IgE-binding capabilities to them. In particular, IgE immunoblotting revealed that 97−104 kDa in the PM region were recognized at a high frequency in different mollusc extracts.…”

Section: ■ Discussionmentioning

confidence: 89%

Immunological Cross-Reactivity Involving Mollusc Species and Mite–Mollusc and Cross-Reactive Allergen PM Are Risk Factors of Mollusc Allergy

Xue

Gao

et al. 2022

J. Agric. Food Chem.

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Marine molluscs are seafood consumed worldwide and could cause food allergies, while investigation on their sensitizing components and cross-reactivity seems to be rare. Furthermore, allergy to mites may result in anaphylaxis in molluscallergic individuals owing to their cross-reactivity. The aim of the study was to identify cross-reactive allergens and investigate the cross-reactivity between different mollusc groups and mite−mollusc. The extracted mollusc and dust mite proteins were separated by SDS-PAGE, and IgE-binding components were recognized by immunoblotting with sera from patients sensitized to mollusc and mite. Cross-reactivity of different mollusc groups and mite−mollusc was assessed using ELISA and inhibition ELISA. The results of the immune detection, ELISA, and inhibition ELISA indicated that different mollusc groups and mite−mollusc showed varying degrees of cross-reactivity. The most frequently recognized cross-reactive protein was paramyosin from different mollusc groups and dust mite, while cross-reactive allergen paramyosin in the mite extract was identified and evaluated by MS and Allermatch, respectively. Inhibition ELISA studies also revealed that paramyosin played an important role in molluscan and mite−molluscan cross-reactivity. These findings contribute to a better understanding of the cross-reactivity involving mollusc species and mite− mollusc, which can be used to assist in the diagnosis and treatment of mite-and mollusc-allergic disorders.

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Seafood Allergy in Asia: Geographical Specificity and Beyond

Cited by 36 publications

References 90 publications

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

TYPES OF IgE MEDIATED FOOD ALLERGY BASED ON SKIN PRICK TEST FOLLOWED BY FOOD PROVOCATION TEST IN EAST JAVA REGION-INDONESIA

Immunological Cross-Reactivity Involving Mollusc Species and Mite–Mollusc and Cross-Reactive Allergen PM Are Risk Factors of Mollusc Allergy

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