Not all shellfish “allergy” is allergy!

Abstract

The popularity of shellfish has been increasing worldwide, with a consequent increase in adverse reactions that can be allergic or toxic. The approximate prevalence of shellfish allergy is estimated at 0.5-2.5% of the general population, depending on degree of consumption by age and geographic regions. The manifestations of shellfish allergy vary widely, but it tends to be more severe than most other food allergens.Tropomyosin is the major allergen and is responsible for cross-reactivity between members of the shellfish family, particularly among the crustacea. Newly described allergens and subtle differences in the structures of tropomyosin between different species of shellfish could account for the discrepancy between in vitro cross-antigenicity and clinical cross-allergenicity. The diagnosis requires a thorough medical history supported by skin testing or measurement of specific IgE level, and confirmed by appropriate oral challenge testing unless the reaction was life-threatening.Management of shellfish allergy is basically strict elimination, which in highly allergic subjects may include avoidance of touching or smelling and the availability of self-administered epinephrine. Specific immunotherapy is not currently available and requires the development of safe and effective protocols.

Packaged frozen fishery products: species identification, mislabeling occurrence and legislative implications

“…Thus, pre-packaged foodstuffs must comply with the rules on labeling, presentation and advertising of foodstuffs, ensuring product authenticity and correct consumer information. Also the legislation should consider the sanitary aspects, species-specific fish allergens (Rona et al, 2007;Sharp and Lopata, 2014;Taylor, Kabourek, & Hefle, 2004;Woo and Bahna, 2011) linked to use of the generic name, ''fish'', which can be used in the ingredients list instead of a more specific name to describe any species of fish. Furthermore, factors such as traceability, quality, and sustainability criteria have become an integral part of the sale contract requirements, thus leading to changes in the selection of raw material by the processing industry.…”

El camarón como una fuente de alérgenos

“…La producida por mariscos es una de las principales y puede, ocasionalmente, llevar a episodios fatales de anafilaxia (8). Entre los síntomas producidos por la alergia a alimentos, se encuentran la urticaria, el angiodema, la anafilaxia y molestias gastrointestinales, como el vómito (9).…”

“…Para el diagnóstico se tienen en cuenta aspectos como la historia clínica, el tipo y la cantidad de comida consumida y el tipo de síntomas, entre otros (8).…”

“…Estas reacciones no solo incluyen las respuestas alérgicas mediadas por IgE, inducidas por la ingestión, contacto o inhalación de alérgenos (10,11), sino que también incluyen reacciones adversas generadas por toxinas o contaminantes infecciosos (8,12,13).…”

“…Se calcula que la prevalencia de la alergia a los mariscos es del 0,5 % al 2,5 % en la población general, lo cual puede depender del nivel de consumo, la edad y la región geográfica (8). La posibilidad de sensibilizarse aumenta, no solo con el consumo, sino también con el contacto directo debido a la manipulación.…”