Background: Allergy to mollusks has been the focus of fewer studies than allergy to crustaceans. Furthermore, allergy to mollusks is less well characterized. Objectives: To describe the clinical characteristics of mollusk-allergic patients, to identify the responsible allergens, and to assess crossreactivity. Methods: We performed a prospective multicenter study including 45 patients with mollusk allergy, which was diagnosed based on a suggestive clinical history and a positive skin test result with the agent involved. Fractions were identified using SDS-PAGE and immunoblotting. The proteins responsible were subsequently identified using mass spectrometry. ELISA inhibition studies were performed with mollusks, dust mites, and crustaceans. Results: We found that 25 patients (55%) were allergic to cephalopods, 14 (31%) to bivalves, and 11 (24%) to gastropods. Limpet was the third most frequent cause of allergy (15% of cases). In 31 patients (69%), the manifestation was systemic; 10 (22%) exhibited oral allergy syndrome, and 7 (15%) experienced contact urticaria. Most major allergens were found between 27 kDa and 47 kDa. ELISA inhibition assays revealed a high degree of inhibition of cephalopods and bivalves from all the groups of mollusks, mites, and crustaceans. Mass spectrometry identified tropomyosin, actin, and myosin as the major allergens. Conclusions: Cephalopods, especially squid, are the mollusks that most frequently trigger allergic symptoms. The very frequent occurrence of allergy to limpets is striking, given their low consumption in our area. It is worth highlighting the heterogeneity observed, exemplified by the gastropods. Tropomyosin appears to be responsible for the high cross-reactivity found between mollusks, mites, and crustaceans. Three new mollusk allergens were also identified, namely, actin, enolase, and a putative C1q domain-containing protein.

We present a case of allergic reaction to buckwheat. Cases of occupational asthma and skin rashes have been reported in Spain after ingestion of this food, although to date, their number is very low [8]. Of note, thermal processing (toasting) of buckwheat would enable the patient's IgE to recognize a greater number of bands and thus increase its allergenicity. It is also important to highlight the role of buckwheat as a cause of allergic reactions because of its increasingly frequent use in cooking. Similarly, we must not forget that it is often a hidden allergen.

Transonic and EUROGINE ingredients: water, propylene glycol, carbomer, diazolidinyl urea, methyl and propyl parabens, and disodium ethylenediaminetetraacetic acid. How to cite this article: Martínez Ant on MD, J auregui I, Gal an C, et al. Two cases of allergic contact dermatitis to different elements in identical ultrasound gels. Contact

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