1997
DOI: 10.1056/nejm199707313370518
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Anaphylaxis withAnisakis simplexin the Gastric Mucosa

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Cited by 73 publications
(61 citation statements)
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“…Sensitisation may occur to both live parasites, or to parasitised food in which worms have been killed by cooking or pasteurisation. Sensitisation may result in urticaria, angioedema or anaphylaxis after eating infected seafood [19]. Indeed, this syndrome may be responsible for a signi®cant proportion of cases of so-called idiopathic eosinophilic gastroenteritis [20].…”
Section: Anisakidosismentioning
confidence: 99%
“…Sensitisation may occur to both live parasites, or to parasitised food in which worms have been killed by cooking or pasteurisation. Sensitisation may result in urticaria, angioedema or anaphylaxis after eating infected seafood [19]. Indeed, this syndrome may be responsible for a signi®cant proportion of cases of so-called idiopathic eosinophilic gastroenteritis [20].…”
Section: Anisakidosismentioning
confidence: 99%
“…Several species of larval nematodes including Anisakis larvae undergo extensive migration within their intermediate hosts, and the migrated visceral larvae cause a severe inflammatory disease characterized by hepatomegaly, eosinophilia, and hypergammaglobulinemia (22)(23)(24). Encapsulation of the larvae by the host certainly prevents their migration and growth, and may function as a major defense system against larval infection.…”
Section: Aip Predominantly Localizes In the Inner Cavity Of Capsule Smentioning
confidence: 99%
“…With regard to the harmful effects of these parasites on human health, various authors have produced contradictory results/conclusions about the efficacy of salting to inactivate helminth larvae (RAMOS, 2011). Some authors claim that only live parasites can affect human health (ALONSO et al, 1997;RODRÍGUEZ et al, 2006;AUDICANA & KENNEDY, 2008), while others have demonstrated that even inactivated parasites can cause allergic reactions (FERNÁNDEZ DE CORRES et al, 1996;DEL REY MORENO et al, 2006;VIDACEK et al, 2009).…”
Section: Introductionmentioning
confidence: 99%