Allergy To Limanda aspera (Yellowfin Sole): Report of a Case of Food Allergy in a Child

Viñas, Marta; Pineda, Fernando; Izquierdo-Domínguez, Adriana; Castillo, Miriam; Castillo, M. J. Losada; Hernández, N; Delavalle, B; Barrena, J; Ibero, M

doi:10.18176/jiaci.0222

Cited by 6 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, a patient who is allergic to the parvalbumin in fish may be able to tolerate certain species of fish that have low parvalbumin content, such as tuna and swordfish [28,29,47]. To date, monosensitivity has been described for sole, swordfish, pangasius/tilapia, tuna/ marlin, cod, and, more recently, salmon [21,48,49].…”

Section: Cross-reactivitymentioning

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

View full text Add to dashboard Cite

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.

show abstract

Section: Cross-reactivitymentioning

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

View full text Add to dashboard Cite

show abstract

“…Individuals with fish allergies always suffer from allergic reactions to atomized proteins generated during the cooking or preparation of fish. 6 Moreover, skin contact and inhalation could lead to occupational allergy during cooking fish or fish processing. 5 To date, multiple fish allergens have been isolated and identified.…”

Section: Introductionmentioning

confidence: 99%

“…However, the mechanism by which the inhalation of antigens contributes to fish allergies is often overlooked. Individuals with fish allergies always suffer from allergic reactions to atomized proteins generated during the cooking or preparation of fish . Moreover, skin contact and inhalation could lead to occupational allergy during cooking fish or fish processing .…”

Section: Introductionmentioning

confidence: 99%

Fish Allergy: A Review of Clinical Characteristics, Mechanism, Allergens, Epitopes, and Cross-Reactivity

Sun,

Luo,

Chen

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Fish is one of eight foods that can cause severe allergic reactions. The growing consumption of fish and fish derivatives contributes to an increase in the incidence of fish allergies. Distinct regional variations in fish allergies are evident with higher prevalence rates observed in coastal countries, which may be related to the high consumption of local fish in these regions. The diagnostic methods of fish allergies include in vivo and in vitro detection, and the skin prick test is one of the most common screening methods. To date, several fish allergens have been identified, including parvalbumin, enolase, aldolase, collagen, and other allergens. Despite the homologous structure of parvalbumin from different fish species, variations in the IgE epitope may be one of the reasons leading to the complexity of fish allergies. To further understand the mechanisms of fish allergies, this review summarizes the recent literature and focuses on the clinical characteristics, mechanism, allergens, epitopes, and cross-reactivity.

show abstract

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

Klueber

Schrama

Rodrigues

et al. 2019

Curr Treat Options Allergy

View full text Add to dashboard Cite

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

show abstract

Allergy To Limanda aspera (Yellowfin Sole): Report of a Case of Food Allergy in a Child

Cited by 6 publications

References 0 publications

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

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

Fish Allergy: A Review of Clinical Characteristics, Mechanism, Allergens, Epitopes, and Cross-Reactivity

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

Contact Info

Product

Resources

About