Contact urticaria by angler fish

Múgica, M. Álvarez; Añíbarro, B.; Seoane, F. J.; Lombardero, M.

doi:10.1034/j.1398-9995.2003.00145.x

Cited by 6 publications

(4 citation statements)

References 5 publications

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“…Dermatologic symptoms can result from direct handling or from inhalation of the allergen. Contact urticaria has been reported in handlers of raw fish and shellfish [15,16]. Often these workers are unable to handle the raw foods but are able to ingest the food once it is cooked, suggesting a heat-labile allergen.…”

Section: Manifestations Of Fish and Shellfish Allergymentioning

confidence: 99%

Fish and shellfish allergy

Wild

Lehrer

2005

Curr Allergy Asthma Rep

106

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Fish and shellfish are important in the American diet and economy. Nearly $27 billion are spent each year in the United States on seafood products. Fish and shellfish are also important causes of food hypersensitivity. In fact, shellfish constitute the number one cause of food allergy in the American adult. During the past decade, much has been learned about allergens in fish and shellfish. The major allergens responsible for cross-reactivity among distinct species of fish and amphibians are parvalbumins. The major shellfish allergen has been identified as tropomyosin. Many new and important potential cross-reacting allergens have been identified within the fish family and between shellfish, arachnids, and insects. Extensive research is currently underway for the development of safer and more effective methods for the diagnosis and management of fish and shellfish hypersensitivity.

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Section: Manifestations Of Fish and Shellfish Allergymentioning

confidence: 99%

Fish and shellfish allergy

Wild

Lehrer

2005

Curr Allergy Asthma Rep

106

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“…Table 2 gives a list of the proteins having caused CU and/or PCD of the immunological type. For references see the report of Janssens et al (4), to which more publications have been added (6, 7, 10–93).…”

Section: Causesmentioning

confidence: 99%

“…Different antigenicity to raw versus cooked allergens reflects heat‐sensitivity (64, 71), although in some cases symptoms did persist after ingestion of the cooked allergen (61).…”

Section: Pathogenesismentioning

confidence: 99%

Immunological occupational contact urticaria and contact dermatitis from proteins: a review

2008

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Protein contact with the skin can be associated with 2 major clinical conditions: contact urticaria and protein contact dermatitis. This article reviews the pathogenesis, clinical pictures and the literature on the proteins having caused immunological occupation-related skin problems, i.e. fruits, vegetables, spices, plants, and woods; animal proteins; grains and enzymes, all affecting a wide variety of jobs. This is illustrated with some cases observed in the contact-allergy unit in Leuven.

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“…Previous cases of contact urticaria after handling seafood have been already reported (4). Just a few are related to occupational exposure, either to fish (5, 6) or to shellfish (7, 8).…”

Section: Discussionmentioning

confidence: 99%