Fish and Shellfish Allergens

Danquah, Agyemang; Boye, Joyce I.; Simpson, Benjamin K.

doi:10.1002/9780470644584.ch10

Cited by 2 publications

(1 citation statement)

References 72 publications

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“…Crab was also the most common food allergen source among Taiwanese schoolchildren while 16.2% of Singaporean adults had crab allergy ( 60 ). The more commonly consumed crabs in western countries include blue crab ( Callinectes sapidus ), snow crab ( Chionoecetes opilio ), Dungeness crab ( Cancer magister ), edible crab ( Cancer pagurus ) and king crab ( Paralithodes camtschaticus ) ( 21 , 61 ), while Chinese mitten crab ( Eriocheir sinensis ), mud crabs ( Scylla paramamosain, Scylla serreta , and Scylla tranquebarica ), red crab ( Charybdis feriatus ) and blue crab ( Portunus pelagicus ) were more popularly consumed in Asia. The IgE-binding proteins of these latter crab species have been extensively studied ( 62 – 66 ).…”

Section: Prevalence and Natural History Of Seafood Allergy In Asiamentioning

confidence: 99%

Seafood Allergy in Asia: Geographical Specificity and Beyond

Wai

Leung

et al. 2021

Front. Allergy

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Asian countries have unique ways of food processing and dietary habits that may explain the observed differences in the prevalence, natural history, epidemiology and sensitization pattern of food allergic diseases when compared to western countries. Per capita consumption of seafood, including fish and shellfish, is well above the global average for many Asian countries because of their coastal geographical location and rich seafood supply. The wide availability and high abundance of seafood in Asian countries have shaped a diverse way of processing and eating this major food group. Such unique features have significant impact on the sensitization profile and allergenicity of Asians to fish and shellfish. For example, fish and shellfish are eaten raw in some countries that may promote sensitization to heat-labile allergens not otherwise seen in other regions. Fermented fish sauce is commonly used as a condiment in some countries which may promote fish sensitization. Shrimp head and shrimp roe are regarded as delicacies in some countries, but their allergen profiles are yet to be characterized. Freshwater fish and shellfish are a common food source in many Asian countries but the allergenicity of many such species remains unknown. In this review, we discuss factors that may contribute to differences in molecular profile and sensitization pattern for fish and shellfish that are observed in Asian populations and revisit the current status of seafood allergy in this part of the world. Acknowledging the similarities and differences of seafood allergy patterns between Asian and western populations can help us refine a better strategy for diagnosing and managing seafood allergy.

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Section: Prevalence and Natural History Of Seafood Allergy In Asiamentioning

confidence: 99%