Caviar-induced anaphylaxis

Flais, MJ; Ss, Kim; Harris, K E; Pa, Greenberger

doi:10.1016/s0091-6749(02)82184-4

Cited by 10 publications

(20 citation statements)

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“…Fish meat is one of the foods most commonly provoking severe anaphylaxis (Sampson, 2000;Lopata and Lehrer, 2009). There are also a number of reports on anaphylactic reactions to caviar and roe from various fishes (Untersmayr et al, 2002;Makinen-Kiljunen et al, 2003;Flais et al, 2004;Kondo et al, 2005;Escudero et al, 2007;Perez-Gordo et al, 2008;Chen et al, 2009;Gonzalez-De-Olano et al, 2011).…”

Section: Severe Reactions/anaphylaxismentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Severe Reactions/anaphylaxismentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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“…Clinical presentations are exceptionally diverse, as one or more organ systems may be affected . Patients frequently show combined involvement of skin, mucosa, lungs, and gastrointestinal tract, presenting as contact urticaria and protein contact dermatitis, oral allergy syndrome (pruritus, angioedema, dysphagia), upper (rhinitis, dyspnea) and lower respiratory (asthma) problems as well as gastrointestinal (abdominal cramps, diarrhea, nausea, vomiting) and circulatory problems leading to life‐threatening or lethal anaphylactic shock . Upper respiratory problems may be regarded as early risk marker for allergic asthma , which may develop after a few weeks and months or even after several years .…”

Section: Discussionmentioning

confidence: 99%

“…Allergic skin reactions are predominantly triggered by direct contact ; oral allergy syndrome as well as exclusive upper respiratory symptoms, as also shown in our cases, by ingestion and inhalation. More severe to life‐threatening anaphylaxes, on the other hand, are usually only seen after ingestion (cases 5, 17, 24, 25, 30) . However, besides direct contact, skin reactions may also occur in the context of systemic allergic reactions after ingestion and inhalation (cases 5, 13, 15, 27, 30) .…”

Section: Discussionmentioning

confidence: 99%

“…Affected individuals should therefore always carry an emergency kit (for example dimethindene maleate drops, betamethasone solution, and epinephrine autoinjector, possibly also salbutamol spray) and receive proper training on how to use it . It has to be kept in mind, though, that evidence with regard to life‐saving measures only exists for the swift application of epinephrine, preferably intramuscularly into the large outer thigh muscle . The fact that epinephrine is still markedly underprescribed corroborates the necessity for continuously raising awareness regarding seafood allergy and its potential implications .…”

Section: Discussionmentioning

confidence: 99%

“…Over the past three decades, there has been a steady increase in the worldwide demand for seafood, accompanied by a corresponding rise in allergies . As seafood products include exceedingly potent allergens, the whole gamut from mild reactions to life‐threatening anaphylaxis may be triggered not only by ingestion but also by direct skin contact or inhalation of aerosolized seafood particles .…”

Section: Introductionmentioning

confidence: 99%

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Seafood allergy in cooks: a case series and review of the literature

Brückner

Altmeyer

Künzlberger³

2014

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Außergewöhnliche Berufsallergien durch Nahrungsmittel tierischen Ursprungs

Dickel

2021

Hautarzt

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Zusammenfassung Hintergrund Die Nahrungsmittelwirtschaft zählt zu den Hochrisikobereichen für arbeitsbedingte allergische Sofortreaktionen an der Haut (Kontakturtikaria, Kontakturtikariasyndrom, Proteinkontaktdermatitis) mit oder ohne respiratorische Symptome (allergische Rhinitis, allergisches Asthma) durch Proteine tierischen Ursprungs. Fragestellung Die vorliegende Arbeit gibt einen Überblick über allergene Meerestier- und Fleischproteine und deren klinische und beruflich Relevanz in verschiedenen Tätigkeitsbereichen. Material und Methode Es erfolgten die Aufbereitung von aktuellem Wissen sowie eine ergänzende selektive Literaturrecherche. Ergebnisse Nach dem irritativen Handekzem ist die Proteinkontaktdermatitis eine häufige Berufsdermatose unter Beschäftigten mit Kontakt zu Meerestieren und Fleisch. Fischer, Köche und Metzger sind an erster Stelle betroffen. Noch vor den Fischen zählen Krusten- und Weichtiere zu den häufigsten Auslösern von in Einzelfällen auch vital bedrohlichen Nahrungsmittelallergien. Demgegenüber ist eine primäre Fleischallergie selten. Rindfleisch unter den Säugetieren und Hühnerfleisch unter den Vögeln sind die häufigsten Auslöser. Schlussfolgerungen Bei allen Beschäftigten mit allergischen Sofortreaktionen an der Haut und/oder den Atemwegen, die gegenüber Proteinen tierischen Ursprungs am Arbeitsplatz exponiert sind, sollte frühzeitig eine sorgfältige allergologische Abklärung durchgeführt werden. Spielt heute die spezifische Ig(Immunglobulin)E-Bestimmung bei der Diagnosesicherung eine zentrale Rolle, wird es in Einzelfällen von großer Bedeutung sein, das angeschuldigte Nativmaterial in die Hauttestungen einzubeziehen. Die Krankheitsverläufe sind allgemein durch eine schlechte Prognose und häufige Berufswechsel charakterisiert.

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Caviar-induced anaphylaxis

Cited by 10 publications

References 0 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Seafood allergy in cooks: a case series and review of the literature

Außergewöhnliche Berufsallergien durch Nahrungsmittel tierischen Ursprungs

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