Materiały źródłowe

• #1 Shellfish Allergy – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK448089/

  Shellfish reactions can occur as a result of immune system-mediated effects and also through nonimmunological processes. […] About 14% of individuals are allergic to both crustaceans and mollusks. […] The actual incidence of shellfish allergies is difficult to identify due to the numerous possible etiologies and under-reporting. […] Overall, food allergens are responsible for approximately 30,000 anaphylactic events. Foods as a whole are responsible for around one-third of anaphylaxis cases.

• #2 Shellfish – FoodAllergy.org

  https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish

  Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish. Shellfish allergies are usually lifelong. […] About 60 percent of people with shellfish allergy experience their first allergic reaction as adults. […] Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). […] Most people who are allergic to one group of shellfish are allergic to other types. […] Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate Contains statement on the package. […] Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.

• #3 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Shellfish allergy affects a substantial proportion of US adults, many of whom develop the disease during adulthood. […] Knowledge gaps remain regarding the prevalence, distribution and determinants of SAs among US adults. […] Overall, estimated SA prevalence was 2.9% while physician-confirmed SA prevalence was 1.2%. Among all adults, 2.4% were estimated to be crustacean-allergic, while 1.2% were estimated to have a physician-confirmed crustacean allergy. Additionally, 1.6% were estimated to be mollusk-allergic, with 0.5% estimated as having a physician-confirmed mollusk allergy. […] Overall, SA is estimated to affect nearly 3% of US adults, half of whom report developing SA during adulthood. […] Previous studies of coastal Asian populations reported high rates of SA, suggesting a relationship between greater shellfish allergen exposure and SA risk.

• #4 Are the Number of Adults with Shellfish Allergies Increasing? | Hook, Line and Science

  https://ncseagrant.ncsu.edu/hooklinescience/are-the-number-of-adults-with-a-shellfish-allergy-increasing/

  Research shows that nearly 3% of adults in our country are allergic to shellfish. […] Self-reported responses revealed that 2.9% of U.S. adults have a shellfish allergy, up from 2.6% in 2002. […] Half of the adults reported developing a shellfish allergy during adulthood.

• #5 What you need to know about shellfish allergy diagnosis, treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-shellfish-allergy-diagnosis-treatment/2022/10

  Did you know that shellfish allergy is very common in adults and children? In fact, shellfish is the leading cause of food allergy in the U.S. It affects around 3% of adults and a little over 1% of children. […] Despite its prevalence and its potentially lethal symptoms, shellfish allergy remains a big challenge to clinicians to diagnose and treat. […] In their review published in Current Opinion in Allergy and Clinical Immunology, Patrick Leung and Christine Wai examined the current status in the diagnosis and clinical management of shellfish allergy. They highlight the imminent need for more specific diagnostic methods and effective and safe therapeutic approaches for shellfish allergy. […] To diagnose shellfish allergy, the routine workup would involve a thorough review of the patients history, a skin prick test, and a blood test for shellfish allergens and tropomyosin.

• #6 Shellfish allergy – Wikipedia

  https://en.wikipedia.org/wiki/Shellfish_allergy

  Shellfish allergy frequency estimated at ~0.5-2.5% (self-reported) […] Worldwide, the prevalence of shellfish allergy is increasing because shellfish consumption is increasing, and among adults shellfish is the most common anaphylaxis-eliciting food. […] Reviews cite self-reported shellfish allergy in range of 0.5 to 2.5 percent in the general population. […] Prevalence is higher in coastal southeast Asian countries, where shellfish consumption is more common. […] Self-reported allergy prevalence is always higher than food-challenge confirmed allergy, which one review put at 0% to 0.9% (the higher value in southeast Asia).

• #7 Not all shellfish

  https://ctajournal.biomedcentral.com/articles/10.1186/2045-7022-1-3

  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. […] Shellfish is one of the leading causes of food allergy in adults and is a common cause of food-induced anaphylaxis. […] In the United States, a telephone survey of 14,948 individuals revealed that 2-3% believed to have seafood allergy: 2.2% to shellfish and 0.6% to fish. […] The prevalence of shellfish allergy in Asian countries is higher than in western countries, and this might reflect the geographic consumption of shellfish. […] Only a few studies evaluated the natural history of shellfish allergy, and they seem to indicate that it is long-lasting. […] High levels of serum IgE to tropomyosin is correlated with severity of shellfish allergy, however it may not be the only allergen responsible for shellfish sensitization in HDM sensitized individuals. […] Shellfish allergy is one of the major food allergens and its consumption is increasing worldwide. […] It is important to distinguish between shellfish allergy and toxicity as their presentations can mimic each other.

• #8 f24 Shrimp | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/us/en/resources/allergen-encyclopedia/f24.html

  Shellfish allergy is one of the most common food allergies, which may continue for a long time, usually persisting till adulthood. Among different crustacean species, shrimp is majorly responsible for allergy in adults and children. The prevalence of shellfish allergy ranges from 1.3 – 5.2%, based on the different dietary habits of various countries. Asians are reported to have a higher prevalence of shellfish allergy compared to the people in Western countries due to higher consumption of shellfish in this region. In the Philippines and Singapore shellfish allergy in teenagers was reported to be 5.12% and 5.23% respectively. A study conducted on children residing in Singapore showed more prevalence of shellfish allergy in native children as compared to non-native children. In the age group of 4-6 years, the prevalence rate was 1.19% for native children and 0.55% for non-native children. Similarly, in the age group of 14-16 years, the prevalence rate was 5.23% for native children and 0.96% was for non-native children.

• #9 Understanding Seafood Allergies | Asthma Center

  https://www.asthmacenter.com/understanding-seafood-allergies/

  Allergies to seafood are the most commonly reported allergy for adults and are among the most common for young children. Seafood allergies affect about 1-3% of the general population, with allergy to shellfish specifically being the most common and tending to cause more severe reactions and emergency department visits. […] Geographic distribution and varying dietary patterns also influence the prevalence of shellfish allergies; for example, shellfish allergy is considered more common in Asian countries, where shellfish is more often consumed, than in, for instance, the US. […] Shellfish allergy can develop at any age throughout life and can be persistent, even for those with new onset shellfish allergy. […] The major allergens in shellfish allergy are muscle proteins called tropomyosins.

• #10 AAIR :: Allergy, Asthma & Immunology Research

  https://e-aair.org/DOIx.php?id=10.4168/aair.2016.8.2.101

  Crustacean shellfish allergy is an important cause of food allergy and anaphylaxis in Asia. […] Epidemiological surveys have also demonstrated a strong correlation between shellfish and HDM sensitization in both hospital-based and community-based studies. […] A summary of epidemiological studies of shellfish allergy are presented in Table. Population surveys show that the prevalences in teenagers are 5.12% in the Philippines and 5.23% in Singapore. […] Hospital-based studies on anaphylaxis show that crustacean shellfish is a leading cause of food-induced anaphylaxis in Singapore, Thailand, Hong Kong, and Taiwan. […] The unique epidemiology of shellfish allergy in Asia raises intriguing questions: Is the high prevalence of shellfish allergy merely related to repeated exposure to inhaled HDM tropomyosins? Further studies on the temporal relationship between shellfish and HDM sensitization and the effect of genetic background on the development of shellfish allergy would provide insights into the mite-shellfish link.

• #11 f24 Shrimp | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/us/en/resources/allergen-encyclopedia/f24.html

  Shellfish allergy is one of the most common food allergies, which may continue for a long time, usually persisting till adulthood. Among different crustacean species, shrimp is majorly responsible for allergy in adults and children. The prevalence of shellfish allergy ranges from 1.3 – 5.2%, based on the different dietary habits of various countries. Asians are reported to have a higher prevalence of shellfish allergy compared to the people in Western countries due to higher consumption of shellfish in this region. In the Philippines and Singapore shellfish allergy in teenagers was reported to be 5.12% and 5.23% respectively. A study conducted on children residing in Singapore showed more prevalence of shellfish allergy in native children as compared to non-native children. In the age group of 4-6 years, the prevalence rate was 1.19% for native children and 0.55% for non-native children. Similarly, in the age group of 14-16 years, the prevalence rate was 5.23% for native children and 0.96% was for non-native children.

• #12 f24 Shrimp | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/us/en/resources/allergen-encyclopedia/f24.html

  A study by Hao et al. (2018) reported a 12.4% prevalence of shrimp in 459 children and adults, based on a survey conducted in Hebei Province of China. Li et al. (2019) conducted a multicenter epidemiological survey in 35,549 schoolchildren (between 6 to 11 years) from rural and urban areas of India, China and Russia. Results stated that, in Hong Kong, shrimp was the most common food associated with sensitization besides egg and milk. In India and rural Shaoguan (China) sensitization against shrimp was quite high, about 10.3% and 13.1% respectively. […] A population-based cross-sectional survey by Gupta et al. (2019) included 40,443 adults from the US. The results reported a 1.9% prevalence of shrimp allergy. A telephonic survey of 14,948 individuals in the US reported that 2-3% of individuals claimed to have a seafood allergy, out of which 2.2 % was due to shellfish. Children (0.5%) estimated to have a lower allergy rate as compared to adults (2.5%). Shrimp was found to be the most common cause of allergy followed by crab, lobster, clam, oyster, and mussel in the same decreasing order. In line with this survey, another study in the USA detected adults have a higher incidence of shellfish allergy (2.8%) as compared to children (0.6%) and women had more incidence (3.6%) as compared to men (2%).

• #13 f24 Shrimp | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/us/en/resources/allergen-encyclopedia/f24.html

  A multi-center survey conducted in Europe showed IgE sensitization to shrimp was 4.8% among adults. […] Shrimp allergy is highly prevalent in the Canarian Islands, due to the higher regional prevalence of house dust mite (HDM) allergy. A study evaluated parents (of Mexican school children aged 5-13 years) reported the prevalence of food allergy involving 1049 participants. Among all surveyed food in school children from Mexico, shrimp (1.3%) was found to be the major food for inducing hypersensitivity.

• #14 Overcoming Shellfish Allergy: How Far Have We Come?

  https://www.mdpi.com/1422-0067/21/6/2234

  In Europe, a multi-center survey reported 4.8% of adults to have IgE sensitization to shrimp as compared to hazelnut (9.3%), peach (7.9%) and apple (6.5%). Shellfish was the leading food allergen in Portugal, affecting 34.6% of all food-allergic patients and 2.1% of the entire study population of 840 adults. […] The prevalence of shellfish allergy is generally higher among Asians. A questionnaire-based survey in Hebei Province of China revealed the respective prevalence rates of allergies to crab, shrimp and shellfish to be 15.3%, 13.9% and 11.1% among 459 children and adults with rhinitis and/or asthma. Shellfish was also the top food allergen (7.3%) among Taiwanese children and adults. […] Most epidemiological studies reported allergy to crustaceans (shrimp, crab and lobster) but not mollusks.

• #15 Prevalence and clinical features of adverse food reactions in Portuguese adults | Allergy, Asthma & Clinical Immunology | Full Text

  https://aacijournal.biomedcentral.com/articles/10.1186/s13223-016-0139-8

  The prevalence of probable food allergy in our sample was 1 %, with shellfish and fish as the most frequently implicated foods. […] The prevalence of probable food allergies in Portuguese adults is low, is mostly related to shellfish, peanut and nuts and most frequently involves cutaneous symptoms. […] An immunologically-mediated adverse food reaction was diagnosed in 9 patients [9/840; 1 % (95 % CI 0.391.31 %)] of the total of number of individuals (mean age: 45 years, median age: 47 years, 55.6 % female). […] IgE-mediated probable food allergy occurred in 0.71 % of the cases, with shellfish, peanut and nuts mainly involved. […] The prevalence of probable food allergy in Portuguese adults was low, around 1 %, with shellfish and fish as the most frequently implicated foods.

• #16 Shellfish Allergy – ECARF

  https://www.ecarf.org/en/information-portal/allergies-overview/shellfish-allergy/

  Around 0.1 per cent of the European population demonstrates an allergic reaction to crustaceans and/or to molluscs in provocation tests. […] Allergies to crustaceans and molluscs are among the most common food allergies in Scandinavia, Portugal and Spain. […] Allergies to crustaceans and molluscs can appear as early as in infancy. It is estimated that 0.1 per cent of all children in Europe are allergic. While food allergies to milk or eggs often subside over time, studies suggest that crustacean and mollusc allergies generally remain for life. […] The symptoms of a crustacean and mollusc allergy must be distinguished from other symptoms that mimic an allergy, but which are instead triggered by bacteria, viruses or toxins in the shellfish.

• #17 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #18 Shellfish allergy – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/shellfish-allergy/symptoms-causes/syc-20377503

  Shellfish allergy is a common food allergy. […] Shellfish allergy is the most common food allergy in adults. […] Among adults, shellfish allergy is more common in women. Among children, shellfish allergy is more common in boys. […] In severe cases, shellfish allergy can lead to anaphylaxis, a dangerous allergic reaction that can be life-threatening. […] Anaphylaxis is treated with an emergency injection of epinephrine (adrenaline). […] If you are at risk of having a severe allergic reaction to shellfish, you always should carry injectable epinephrine (Auvi-Q, EpiPen, others). […] If you have shellfish allergy, the only way to avoid an allergic reaction is to avoid all shellfish and products that contain shellfish.

• #19 f24 Shrimp | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/us/en/resources/allergen-encyclopedia/f24.html

  A study by Hao et al. (2018) reported a 12.4% prevalence of shrimp in 459 children and adults, based on a survey conducted in Hebei Province of China. Li et al. (2019) conducted a multicenter epidemiological survey in 35,549 schoolchildren (between 6 to 11 years) from rural and urban areas of India, China and Russia. Results stated that, in Hong Kong, shrimp was the most common food associated with sensitization besides egg and milk. In India and rural Shaoguan (China) sensitization against shrimp was quite high, about 10.3% and 13.1% respectively. […] A population-based cross-sectional survey by Gupta et al. (2019) included 40,443 adults from the US. The results reported a 1.9% prevalence of shrimp allergy. A telephonic survey of 14,948 individuals in the US reported that 2-3% of individuals claimed to have a seafood allergy, out of which 2.2 % was due to shellfish. Children (0.5%) estimated to have a lower allergy rate as compared to adults (2.5%). Shrimp was found to be the most common cause of allergy followed by crab, lobster, clam, oyster, and mussel in the same decreasing order. In line with this survey, another study in the USA detected adults have a higher incidence of shellfish allergy (2.8%) as compared to children (0.6%) and women had more incidence (3.6%) as compared to men (2%).

• #20 Shellfish allergy – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/shellfish-allergy/symptoms-causes/syc-20377503

  Shellfish allergy is a common food allergy. […] Shellfish allergy is the most common food allergy in adults. […] Among adults, shellfish allergy is more common in women. Among children, shellfish allergy is more common in boys. […] In severe cases, shellfish allergy can lead to anaphylaxis, a dangerous allergic reaction that can be life-threatening. […] Anaphylaxis is treated with an emergency injection of epinephrine (adrenaline). […] If you are at risk of having a severe allergic reaction to shellfish, you always should carry injectable epinephrine (Auvi-Q, EpiPen, others). […] If you have shellfish allergy, the only way to avoid an allergic reaction is to avoid all shellfish and products that contain shellfish.

• #21 Shellfish allergy – Symptoms and causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/shellfish-allergy/symptoms-causes/syc-20377503

  Shellfish allergy is a common food allergy. […] Shellfish allergy is the most common food allergy in adults. […] Among adults, shellfish allergy is more common in women. Among children, shellfish allergy is more common in boys. […] In severe cases, shellfish allergy can lead to anaphylaxis, a dangerous allergic reaction that can be life-threatening. […] Anaphylaxis is treated with an emergency injection of epinephrine (adrenaline). […] If you are at risk of having a severe allergic reaction to shellfish, you always should carry injectable epinephrine (Auvi-Q, EpiPen, others). […] If you have shellfish allergy, the only way to avoid an allergic reaction is to avoid all shellfish and products that contain shellfish.

• #22 Shellfish – FoodAllergy.org

  https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish

  Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish. Shellfish allergies are usually lifelong. […] About 60 percent of people with shellfish allergy experience their first allergic reaction as adults. […] Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). […] Most people who are allergic to one group of shellfish are allergic to other types. […] Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate Contains statement on the package. […] Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.

• #23 Shellfish allergy symptoms: How long they last and treatments

  https://www.medicalnewstoday.com/articles/325559

  Shellfish allergies are among the most common food allergies. A study that recruited more than 40,000 participants from the United States reported that about 2.9% of them were living with a shellfish allergy. […] What is unique about a shellfish allergy is that although it can occur in people of any age, it tends to develop in adulthood rather than childhood. Once they have developed, shellfish allergies tend to be lifelong. […] It is important to recognize that having a shellfish allergy is different than having a seafood or fish allergy. Many people who are allergic to shellfish are still able to eat finned fish because they are not the same biologically.

• #24 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #25 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #26 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #27 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #28 Azthena logo with the word Azthena

  https://www.news-medical.net/news/20230613/From-delicacy-to-danger-The-rising-tide-of-shellfish-allergies-in-children-revealed.aspx

  Shellfish is one of the big eight allergenic food groups, as about 2.5% of the worlds population is affected by shellfish allergies, with individuals of Thailand, Taiwan, Singapore, and Vietnam descent often most severely infected. […] In the current study, researchers review studies that included children from various countries in their assessment of shellfish allergy. […] In the EuroPrevall-iFAAM study, researchers enrolled children aged six to 10 years from eight European countries. Herein, crustacean allergies affected 0.2% of primary school children, as reported by their parents. […] The second EuroPrevall-INCO survey study comprised children aged six to 11 years from Russia, India, and China. The percentage of children with shrimp allergen-specific IgE (sIgE) values exceeding 0.70 kUA/L was 13.1%, 10.3%, and 4.7% in Shaoguan, India, and Hong Kong, respectively. […] A third East Asian survey study presented a parent-reported prevalence of over 5%, 3.4%, and 0.84% in children aged two to five years in Vietnam, Japan, and South Korea, respectively.

• #29 Azthena logo with the word Azthena

  https://www.news-medical.net/news/20230613/From-delicacy-to-danger-The-rising-tide-of-shellfish-allergies-in-children-revealed.aspx

  Shellfish is one of the big eight allergenic food groups, as about 2.5% of the worlds population is affected by shellfish allergies, with individuals of Thailand, Taiwan, Singapore, and Vietnam descent often most severely infected. […] In the current study, researchers review studies that included children from various countries in their assessment of shellfish allergy. […] In the EuroPrevall-iFAAM study, researchers enrolled children aged six to 10 years from eight European countries. Herein, crustacean allergies affected 0.2% of primary school children, as reported by their parents. […] The second EuroPrevall-INCO survey study comprised children aged six to 11 years from Russia, India, and China. The percentage of children with shrimp allergen-specific IgE (sIgE) values exceeding 0.70 kUA/L was 13.1%, 10.3%, and 4.7% in Shaoguan, India, and Hong Kong, respectively. […] A third East Asian survey study presented a parent-reported prevalence of over 5%, 3.4%, and 0.84% in children aged two to five years in Vietnam, Japan, and South Korea, respectively.

• #30 Shellfish allergy – Wikipedia

  https://en.wikipedia.org/wiki/Shellfish_allergy

  Shellfish allergy frequency estimated at ~0.5-2.5% (self-reported) […] Worldwide, the prevalence of shellfish allergy is increasing because shellfish consumption is increasing, and among adults shellfish is the most common anaphylaxis-eliciting food. […] Reviews cite self-reported shellfish allergy in range of 0.5 to 2.5 percent in the general population. […] Prevalence is higher in coastal southeast Asian countries, where shellfish consumption is more common. […] Self-reported allergy prevalence is always higher than food-challenge confirmed allergy, which one review put at 0% to 0.9% (the higher value in southeast Asia).

• #31 Not all shellfish

  https://ctajournal.biomedcentral.com/articles/10.1186/2045-7022-1-3

  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. […] Shellfish is one of the leading causes of food allergy in adults and is a common cause of food-induced anaphylaxis. […] In the United States, a telephone survey of 14,948 individuals revealed that 2-3% believed to have seafood allergy: 2.2% to shellfish and 0.6% to fish. […] The prevalence of shellfish allergy in Asian countries is higher than in western countries, and this might reflect the geographic consumption of shellfish. […] Only a few studies evaluated the natural history of shellfish allergy, and they seem to indicate that it is long-lasting. […] High levels of serum IgE to tropomyosin is correlated with severity of shellfish allergy, however it may not be the only allergen responsible for shellfish sensitization in HDM sensitized individuals. […] Shellfish allergy is one of the major food allergens and its consumption is increasing worldwide. […] It is important to distinguish between shellfish allergy and toxicity as their presentations can mimic each other.

• #32 Are the Number of Adults with Shellfish Allergies Increasing? | Hook, Line and Science

  https://ncseagrant.ncsu.edu/hooklinescience/are-the-number-of-adults-with-a-shellfish-allergy-increasing/

  Research shows that nearly 3% of adults in our country are allergic to shellfish. […] Self-reported responses revealed that 2.9% of U.S. adults have a shellfish allergy, up from 2.6% in 2002. […] Half of the adults reported developing a shellfish allergy during adulthood.

• #33 Diagnosis of fish and shellfish allergies | JAA

  https://www.dovepress.com/diagnosis-of-fish-and-shellfish-allergies-peer-reviewed-fulltext-article-JAA

  The increasing incidence of fish and shellfish allergy may be attributed to the growing consumption of seafood worldwide. […] Considering the pervasiveness of fish and shellfish allergies, developing precise diagnostic protocols is essential for appropriate prevention and management strategies including avoidance of unnecessary dietary restrictions. […] The current diagnostic methods in clinical practice for food allergy are often held back by the suboptimal specificity and safety and economic issues, especially for oral food challenges and allergen cross-reactivity. […] Large-scale studies evaluating the diagnostic accuracy and utility of the conventional tests and other emerging strategies for these allergies are also lacking.

• #34 Facts and Statistics – FoodAllergy.org

  https://www.foodallergy.org/resources/facts-and-statistics

  In 2004, eight major food allergens milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish were identified as responsible for at least 90 percent of the serious food allergy reactions in the U.S. […] The most common food allergies in adults are allergies to shellfish, milk, peanut, and tree nut. […] Studies published in 2018 and 2019 can be used to estimate the current number of U.S. children and adults who are allergic to specific foods. […] shellfish: 8.4 million […] Food allergy prevalence among children has been increasing for decades, up by 50 percent between 1997 and 2011, and again up by 50 percent between 2007 and 2021. […] Black children are two to three times more likely than White children to suffer a fatal allergic reaction to food. […] Food proteins released into the air in vapor or steam from cooked foods (e.g., shellfish) can potentially cause allergic reactions although these are rare.

• #35 Shellfish – FoodAllergy.org

  https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish

  Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish. Shellfish allergies are usually lifelong. […] About 60 percent of people with shellfish allergy experience their first allergic reaction as adults. […] Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). […] Most people who are allergic to one group of shellfish are allergic to other types. […] Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate Contains statement on the package. […] Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.

• #36 Shellfish Allergy | Causes, Symptoms & Treatment | ACAAI Public Website

  https://acaai.org/allergies/allergic-conditions/food/shellfish/

  If your mouth itches, or if you develop hives or a stomachache after eating crab, lobster or other shellfish, you may have a shellfish allergy, a condition that affects nearly 7 million Americans. […] Shellfish is among the most common food allergens. A shellfish allergy is different from an allergy to fish. Those who are allergic to shellfish do not necessarily have to avoid fish, and vice versa. […] Shellfish allergies most frequently develop in adulthood but can affect children. […] Diagnosing shellfish allergies can be complicated. Symptoms can vary from person to person, and an individual may not always experience the same symptoms during every reaction. […] While shellfish allergies most commonly aren’t seen until adulthood, the condition can appear at any age. […] Once a shellfish allergy is identified, the best management is to avoid the food. […] Shellfish is an ingredient that is rarely “hidden” in foods. […] Allergies to peanuts, tree nuts, fish and shellfish typically last a lifetime. […] Shellfish is among the most common food allergens.

• #37 Understanding Seafood Allergies | Asthma Center

  https://www.asthmacenter.com/understanding-seafood-allergies/

  Cross-reactivity is high (91-100%) amongst shellfish species as well as some non-shellfish substances due to the presence of shared cross-reacting tropomyosin and other muscle protein allergens. […] For each person with diagnosed seafood allergy, it is imperative to also consider and test for cross-reactive proteins in dust mites and cockroaches. […] A common misconception is that individuals with shellfish allergy cannot take iodine or radio contrast material (RCM), which is used for contrast radiologic studies like CT scans and angiograms. This is not true. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.

• #38

  https://link.springer.com/article/10.1007/s11882-024-01131-3

  The prevalence of food allergy remains highest in early childhood with common food triggers being cows milk, soy, hens egg, wheat, peanut, tree nuts, sesame, fish, and shellfish. […] The onset of food allergies commonly occurs in infancy and early childhood, with prevalence highest in this age group, reported between 8 and 17%. […] IgE-mediated food allergy to milk, soy, egg, and wheat tend to develop in infancy, and typically resolve in childhood, while tree nut, fish, and shellfish allergies appear to develop slightly later and often persist into adulthood, perhaps a reflection of typical timing of food introduction to an infants diet. […] Shellfish allergy often arises in adolescence onwards and is usually persistent with prevalence varying significantly based on geographic region.

• #39 What you need to know about shellfish allergy diagnosis, treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-shellfish-allergy-diagnosis-treatment/2022/10

  Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] It is known that skin prick tests and blood antibody tests have low specificity. So, for patients with a history of shellfish allergy and negative skin and blood tests, we can do component-resolved diagnosis (CRD) and antibody crosslinking tests to test for allergen specific IgE in blood samples. […] Most people do not outgrow shellfish allergies. Studies show that 46% of people allergic to shrimp outgrew their shrimp allergy in 10 years. […] Although there are many experimental immunotherapy approaches for shellfish allergy, we still need clinical studies with large cohort of shellfish allergic subjects to rule on the efficacies of these treatments.

• #40 What you need to know about the latest in shellfish allergy diagnosis and treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-the-latest-in-shellfish-allergy-diagnosis-and-treatment/2022/10

  A blind food challenge remains the gold standard for food allergy diagnosis. However, this method is resource-intensive, time-consuming, expensive and with the risk of anaphylaxis that hampers its clinical implication. Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] Clearly, identification and validation of the optimal diagnostic algorithm for shellfish allergy are much needed. It is known that skin prick test and blood antibody test have low specificity. […] Studies show that 46% of people allergic to shrimp had their allergy resolved in 10 years. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life in the affected individuals. There are different immunotherapy approaches for shellfish allergy.

• #41 Not all shellfish

  https://ctajournal.biomedcentral.com/articles/10.1186/2045-7022-1-3

  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. […] Shellfish is one of the leading causes of food allergy in adults and is a common cause of food-induced anaphylaxis. […] In the United States, a telephone survey of 14,948 individuals revealed that 2-3% believed to have seafood allergy: 2.2% to shellfish and 0.6% to fish. […] The prevalence of shellfish allergy in Asian countries is higher than in western countries, and this might reflect the geographic consumption of shellfish. […] Only a few studies evaluated the natural history of shellfish allergy, and they seem to indicate that it is long-lasting. […] High levels of serum IgE to tropomyosin is correlated with severity of shellfish allergy, however it may not be the only allergen responsible for shellfish sensitization in HDM sensitized individuals. […] Shellfish allergy is one of the major food allergens and its consumption is increasing worldwide. […] It is important to distinguish between shellfish allergy and toxicity as their presentations can mimic each other.

• #42 Shellfish Allergy – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK448089/

  Shellfish reactions can occur as a result of immune system-mediated effects and also through nonimmunological processes. […] About 14% of individuals are allergic to both crustaceans and mollusks. […] The actual incidence of shellfish allergies is difficult to identify due to the numerous possible etiologies and under-reporting. […] Overall, food allergens are responsible for approximately 30,000 anaphylactic events. Foods as a whole are responsible for around one-third of anaphylaxis cases.

• #43 Shellfish – FoodAllergy.org

  https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish

  Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish. Shellfish allergies are usually lifelong. […] About 60 percent of people with shellfish allergy experience their first allergic reaction as adults. […] Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). […] Most people who are allergic to one group of shellfish are allergic to other types. […] Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate Contains statement on the package. […] Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.

• #44 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #45 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #46 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #47 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #48 Shellfish Allergy – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK448089/

  Shellfish reactions can occur as a result of immune system-mediated effects and also through nonimmunological processes. […] About 14% of individuals are allergic to both crustaceans and mollusks. […] The actual incidence of shellfish allergies is difficult to identify due to the numerous possible etiologies and under-reporting. […] Overall, food allergens are responsible for approximately 30,000 anaphylactic events. Foods as a whole are responsible for around one-third of anaphylaxis cases.

• #49 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #50 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #51 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Shellfish allergy affects a substantial proportion of US adults, many of whom develop the disease during adulthood. […] Knowledge gaps remain regarding the prevalence, distribution and determinants of SAs among US adults. […] Overall, estimated SA prevalence was 2.9% while physician-confirmed SA prevalence was 1.2%. Among all adults, 2.4% were estimated to be crustacean-allergic, while 1.2% were estimated to have a physician-confirmed crustacean allergy. Additionally, 1.6% were estimated to be mollusk-allergic, with 0.5% estimated as having a physician-confirmed mollusk allergy. […] Overall, SA is estimated to affect nearly 3% of US adults, half of whom report developing SA during adulthood. […] Previous studies of coastal Asian populations reported high rates of SA, suggesting a relationship between greater shellfish allergen exposure and SA risk.

• #52 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #53 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #54 IgE Mediated Shellfish Allergy in Children—A Review

  https://www.mdpi.com/2072-6643/15/14/3112

  Shellfish allergy is one of the main food allergies worldwide and a leading cause of food-induced anaphylaxis. This review aims to summarize the epidemiological aspects, clinical manifestations and management of shellfish allergy. The prevalence of shellfish allergy in the Western world is approximately 0.5%. Shellfish allergy often occurs in late childhood or adolescence. Therefore, the prevalence of shellfish allergy is higher in adults than in children. Moreover, the epidemiology of shellfish allergy varies across countries. In Canada, the prevalence of shellfish allergy confirmed by IgE test and/or oral food challenge is 0.71% in adults and 0.6% in children, and it drops to 0.2% in children with a physician-confirmed diagnosis. In the USA, shellfish allergy occurs in adulthood in 61% of patients, representing one of the most frequent causes of food allergy. Among children with reported food allergy, shellfish allergy has a prevalence of 1.3%. In Asiatic children, shellfish allergy is the commonest food allergy, due to the higher consumption of these foods. Shellfish allergy is also very common in Brazilian children, confirming the role of food habits. In European countries, self-reported prevalence of allergy to crustaceans in schoolchildren was highest in Iceland (1%), followed by Southampton and Amsterdam (0.6%), moderately common in Vilnius, Athens and Madrid (0.4–0.5%) and rare in Berlin and Lodz (0.1%–0). Challenge-proven prevalence studies are scarce. The largest oral challenge-based study showed an overall shellfish allergy prevalence of 0.3% in adults in Denmark. Furthermore, it is noteworthy that shellfish is the most common trigger for foodborne anaphylaxis in Australia and in many Asia-Pacific countries. In the USA, shellfish allergy is the most common cause of food anaphylaxis in children <6 years of age. A recent study from the USA found that 37% of pediatric patients allergic to shellfish were treated with an epinephrine auto-injector in their lifetime. According to a recent systematic review, shellfish-induced anaphylaxis in children has a prevalence of 0.55% in Asia (first position compared to other foods), 0.72% in North America (fifth position) and 0.11% in Europe (thirteenth position). Crustaceans are more commonly associated with allergic reactions compared to mollusks. In particular, shrimps are the crustaceans to which allergic reactions are most frequently reported. In Europe, the prevalence of self-reported crustacean allergy varies from 0.1% in Lithuania to 5.5% in France, while oyster allergy prevalence was 1.5% in France. Similarly, in Asia, the prevalence of allergy to crustaceans varies from 0.7% to 3.1%, while the prevalence of allergy to mollusks is 0.2% in children aged 3–7 years. In Taiwan, allergy to shrimp was reported by 52% of children with food allergy aged 4-18 years, allergy to crab was reported by 33% and allergy to mollusks was reported by 14%. In Brazilian children, the relative frequency of allergy to crustaceans and mollusks was similar. It is unclear whether the risk of shellfish allergy may be associated with gender. It is possible that an early introduction to the diet may reduce the prevalence of clinical allergic reactions of shellfish.

• #55 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Shellfish allergy affects a substantial proportion of US adults, many of whom develop the disease during adulthood. […] Knowledge gaps remain regarding the prevalence, distribution and determinants of SAs among US adults. […] Overall, estimated SA prevalence was 2.9% while physician-confirmed SA prevalence was 1.2%. Among all adults, 2.4% were estimated to be crustacean-allergic, while 1.2% were estimated to have a physician-confirmed crustacean allergy. Additionally, 1.6% were estimated to be mollusk-allergic, with 0.5% estimated as having a physician-confirmed mollusk allergy. […] Overall, SA is estimated to affect nearly 3% of US adults, half of whom report developing SA during adulthood. […] Previous studies of coastal Asian populations reported high rates of SA, suggesting a relationship between greater shellfish allergen exposure and SA risk.

• #56 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Here odds of current SA and crustacean allergy were significantly elevated among adults living in a shoreline county. […] Despite previous research indicating high cross-reactivity among shellfish allergens, limited epidemiological work has addressed this issue. […] Given the substantial population-level burden of shellfish allergy identified here, we hope this study will raise awareness and spur further research to better understand, treat and prevent crustacean and mollusk allergies among US adults.

• #57 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Here odds of current SA and crustacean allergy were significantly elevated among adults living in a shoreline county. […] Despite previous research indicating high cross-reactivity among shellfish allergens, limited epidemiological work has addressed this issue. […] Given the substantial population-level burden of shellfish allergy identified here, we hope this study will raise awareness and spur further research to better understand, treat and prevent crustacean and mollusk allergies among US adults.

• #58 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Shellfish allergy affects a substantial proportion of US adults, many of whom develop the disease during adulthood. […] Knowledge gaps remain regarding the prevalence, distribution and determinants of SAs among US adults. […] Overall, estimated SA prevalence was 2.9% while physician-confirmed SA prevalence was 1.2%. Among all adults, 2.4% were estimated to be crustacean-allergic, while 1.2% were estimated to have a physician-confirmed crustacean allergy. Additionally, 1.6% were estimated to be mollusk-allergic, with 0.5% estimated as having a physician-confirmed mollusk allergy. […] Overall, SA is estimated to affect nearly 3% of US adults, half of whom report developing SA during adulthood. […] Previous studies of coastal Asian populations reported high rates of SA, suggesting a relationship between greater shellfish allergen exposure and SA risk.

• #59 Understanding Seafood Allergies | Asthma Center

  https://www.asthmacenter.com/understanding-seafood-allergies/

  Allergies to seafood are the most commonly reported allergy for adults and are among the most common for young children. Seafood allergies affect about 1-3% of the general population, with allergy to shellfish specifically being the most common and tending to cause more severe reactions and emergency department visits. […] Geographic distribution and varying dietary patterns also influence the prevalence of shellfish allergies; for example, shellfish allergy is considered more common in Asian countries, where shellfish is more often consumed, than in, for instance, the US. […] Shellfish allergy can develop at any age throughout life and can be persistent, even for those with new onset shellfish allergy. […] The major allergens in shellfish allergy are muscle proteins called tropomyosins.

• #60 AAIR :: Allergy, Asthma & Immunology Research

  https://e-aair.org/DOIx.php?id=10.4168/aair.2016.8.2.101

  Crustacean shellfish allergy is an important cause of food allergy and anaphylaxis in Asia. […] Epidemiological surveys have also demonstrated a strong correlation between shellfish and HDM sensitization in both hospital-based and community-based studies. […] A summary of epidemiological studies of shellfish allergy are presented in Table. Population surveys show that the prevalences in teenagers are 5.12% in the Philippines and 5.23% in Singapore. […] Hospital-based studies on anaphylaxis show that crustacean shellfish is a leading cause of food-induced anaphylaxis in Singapore, Thailand, Hong Kong, and Taiwan. […] The unique epidemiology of shellfish allergy in Asia raises intriguing questions: Is the high prevalence of shellfish allergy merely related to repeated exposure to inhaled HDM tropomyosins? Further studies on the temporal relationship between shellfish and HDM sensitization and the effect of genetic background on the development of shellfish allergy would provide insights into the mite-shellfish link.

• #61 KoreaMed Synapse

  https://synapse.koreamed.org/articles/1097142

  The prevalence of shellfish allergy ranges from 0.1% to 5.5% worldwide, predominantly in adolescents and adults, and appears to be more common in Asian than Western populations. […] The HDM-crustacean syndrome is an emerging phenomenon in which primary sensitization to dust mite allergens induces allergic reactions to shellfish through cross-reactive tropomyosin allergens. […] Shellfish sensitization highly correlates with HDM sensitization in warm humid climates and urban environments where HDMs are ubiquitous. […] It is thus likely that the prevalence of shellfish allergy correlates closely with environmental exposure to HDM, but more prospective studies are needed to investigate the temporal relationship between HDM exposure, sensitization, and the development of shellfish allergy.

• #62 AAIR :: Allergy, Asthma & Immunology Research

  https://e-aair.org/DOIx.php?id=10.4168/aair.2016.8.2.101

  Crustacean shellfish allergy is an important cause of food allergy and anaphylaxis in Asia. […] Epidemiological surveys have also demonstrated a strong correlation between shellfish and HDM sensitization in both hospital-based and community-based studies. […] A summary of epidemiological studies of shellfish allergy are presented in Table. Population surveys show that the prevalences in teenagers are 5.12% in the Philippines and 5.23% in Singapore. […] Hospital-based studies on anaphylaxis show that crustacean shellfish is a leading cause of food-induced anaphylaxis in Singapore, Thailand, Hong Kong, and Taiwan. […] The unique epidemiology of shellfish allergy in Asia raises intriguing questions: Is the high prevalence of shellfish allergy merely related to repeated exposure to inhaled HDM tropomyosins? Further studies on the temporal relationship between shellfish and HDM sensitization and the effect of genetic background on the development of shellfish allergy would provide insights into the mite-shellfish link.

• #63 KoreaMed Synapse

  https://synapse.koreamed.org/articles/1097142

  The prevalence of shellfish allergy ranges from 0.1% to 5.5% worldwide, predominantly in adolescents and adults, and appears to be more common in Asian than Western populations. […] The HDM-crustacean syndrome is an emerging phenomenon in which primary sensitization to dust mite allergens induces allergic reactions to shellfish through cross-reactive tropomyosin allergens. […] Shellfish sensitization highly correlates with HDM sensitization in warm humid climates and urban environments where HDMs are ubiquitous. […] It is thus likely that the prevalence of shellfish allergy correlates closely with environmental exposure to HDM, but more prospective studies are needed to investigate the temporal relationship between HDM exposure, sensitization, and the development of shellfish allergy.

• #64 KoreaMed Synapse

  https://synapse.koreamed.org/articles/1097142

  The prevalence of shellfish allergy ranges from 0.1% to 5.5% worldwide, predominantly in adolescents and adults, and appears to be more common in Asian than Western populations. […] The HDM-crustacean syndrome is an emerging phenomenon in which primary sensitization to dust mite allergens induces allergic reactions to shellfish through cross-reactive tropomyosin allergens. […] Shellfish sensitization highly correlates with HDM sensitization in warm humid climates and urban environments where HDMs are ubiquitous. […] It is thus likely that the prevalence of shellfish allergy correlates closely with environmental exposure to HDM, but more prospective studies are needed to investigate the temporal relationship between HDM exposure, sensitization, and the development of shellfish allergy.

• #65 f24 Shrimp | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/us/en/resources/allergen-encyclopedia/f24.html

  A multi-center survey conducted in Europe showed IgE sensitization to shrimp was 4.8% among adults. […] Shrimp allergy is highly prevalent in the Canarian Islands, due to the higher regional prevalence of house dust mite (HDM) allergy. A study evaluated parents (of Mexican school children aged 5-13 years) reported the prevalence of food allergy involving 1049 participants. Among all surveyed food in school children from Mexico, shrimp (1.3%) was found to be the major food for inducing hypersensitivity.

• #66 Understanding Seafood Allergies | Asthma Center

  https://www.asthmacenter.com/understanding-seafood-allergies/

  Cross-reactivity is high (91-100%) amongst shellfish species as well as some non-shellfish substances due to the presence of shared cross-reacting tropomyosin and other muscle protein allergens. […] For each person with diagnosed seafood allergy, it is imperative to also consider and test for cross-reactive proteins in dust mites and cockroaches. […] A common misconception is that individuals with shellfish allergy cannot take iodine or radio contrast material (RCM), which is used for contrast radiologic studies like CT scans and angiograms. This is not true. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.

• #67 Shellfish – FoodAllergy.org

  https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish

  Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish. Shellfish allergies are usually lifelong. […] About 60 percent of people with shellfish allergy experience their first allergic reaction as adults. […] Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). […] Most people who are allergic to one group of shellfish are allergic to other types. […] Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate Contains statement on the package. […] Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.

• #68 Shellfish Allergy – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK448089/

  Shellfish reactions can occur as a result of immune system-mediated effects and also through nonimmunological processes. […] About 14% of individuals are allergic to both crustaceans and mollusks. […] The actual incidence of shellfish allergies is difficult to identify due to the numerous possible etiologies and under-reporting. […] Overall, food allergens are responsible for approximately 30,000 anaphylactic events. Foods as a whole are responsible for around one-third of anaphylaxis cases.

• #69 Understanding Seafood Allergies | Asthma Center

  https://www.asthmacenter.com/understanding-seafood-allergies/

  Cross-reactivity is high (91-100%) amongst shellfish species as well as some non-shellfish substances due to the presence of shared cross-reacting tropomyosin and other muscle protein allergens. […] For each person with diagnosed seafood allergy, it is imperative to also consider and test for cross-reactive proteins in dust mites and cockroaches. […] A common misconception is that individuals with shellfish allergy cannot take iodine or radio contrast material (RCM), which is used for contrast radiologic studies like CT scans and angiograms. This is not true. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.

• #70 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Here odds of current SA and crustacean allergy were significantly elevated among adults living in a shoreline county. […] Despite previous research indicating high cross-reactivity among shellfish allergens, limited epidemiological work has addressed this issue. […] Given the substantial population-level burden of shellfish allergy identified here, we hope this study will raise awareness and spur further research to better understand, treat and prevent crustacean and mollusk allergies among US adults.

• #71 What you need to know about shellfish allergy diagnosis, treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-shellfish-allergy-diagnosis-treatment/2022/10

  Did you know that shellfish allergy is very common in adults and children? In fact, shellfish is the leading cause of food allergy in the U.S. It affects around 3% of adults and a little over 1% of children. […] Despite its prevalence and its potentially lethal symptoms, shellfish allergy remains a big challenge to clinicians to diagnose and treat. […] In their review published in Current Opinion in Allergy and Clinical Immunology, Patrick Leung and Christine Wai examined the current status in the diagnosis and clinical management of shellfish allergy. They highlight the imminent need for more specific diagnostic methods and effective and safe therapeutic approaches for shellfish allergy. […] To diagnose shellfish allergy, the routine workup would involve a thorough review of the patients history, a skin prick test, and a blood test for shellfish allergens and tropomyosin.

• #72 What you need to know about the latest in shellfish allergy diagnosis and treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-the-latest-in-shellfish-allergy-diagnosis-and-treatment/2022/10

  Shellfish allergy is very common in adults and children. It affects around 3% of adults and a little over 1% of children. Despite its prevalence and its potentially lethal symptoms, shellfish allergy remains a big challenge to clinicians to diagnose and treat. […] In their review published in Current Opinion in Allergy and Clinical Immunology, Patrick Leung, Ph.D., and Christine Wai, Ph.D., examined the current status in the diagnosis and clinical management of shellfish allergy. They highlighted the imminent need for more specific diagnostic methods and effective and safe therapeutic approaches for shellfish allergy. […] To diagnose shellfish allergy, the routine workup would involve a thorough review of clinical history, a skin prick test, and a serum-specific IgE antibody test to whole shrimp and tropomyosin determination. Clinicians will then assess whether an oral food challenge is necessary to confirm a diagnosis.

• #73 What you need to know about shellfish allergy diagnosis, treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-shellfish-allergy-diagnosis-treatment/2022/10

  Did you know that shellfish allergy is very common in adults and children? In fact, shellfish is the leading cause of food allergy in the U.S. It affects around 3% of adults and a little over 1% of children. […] Despite its prevalence and its potentially lethal symptoms, shellfish allergy remains a big challenge to clinicians to diagnose and treat. […] In their review published in Current Opinion in Allergy and Clinical Immunology, Patrick Leung and Christine Wai examined the current status in the diagnosis and clinical management of shellfish allergy. They highlight the imminent need for more specific diagnostic methods and effective and safe therapeutic approaches for shellfish allergy. […] To diagnose shellfish allergy, the routine workup would involve a thorough review of the patients history, a skin prick test, and a blood test for shellfish allergens and tropomyosin.

• #74 What you need to know about the latest in shellfish allergy diagnosis and treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-the-latest-in-shellfish-allergy-diagnosis-and-treatment/2022/10

  Shellfish allergy is very common in adults and children. It affects around 3% of adults and a little over 1% of children. Despite its prevalence and its potentially lethal symptoms, shellfish allergy remains a big challenge to clinicians to diagnose and treat. […] In their review published in Current Opinion in Allergy and Clinical Immunology, Patrick Leung, Ph.D., and Christine Wai, Ph.D., examined the current status in the diagnosis and clinical management of shellfish allergy. They highlighted the imminent need for more specific diagnostic methods and effective and safe therapeutic approaches for shellfish allergy. […] To diagnose shellfish allergy, the routine workup would involve a thorough review of clinical history, a skin prick test, and a serum-specific IgE antibody test to whole shrimp and tropomyosin determination. Clinicians will then assess whether an oral food challenge is necessary to confirm a diagnosis.

• #75 What you need to know about the latest in shellfish allergy diagnosis and treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-the-latest-in-shellfish-allergy-diagnosis-and-treatment/2022/10

  A blind food challenge remains the gold standard for food allergy diagnosis. However, this method is resource-intensive, time-consuming, expensive and with the risk of anaphylaxis that hampers its clinical implication. Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] Clearly, identification and validation of the optimal diagnostic algorithm for shellfish allergy are much needed. It is known that skin prick test and blood antibody test have low specificity. […] Studies show that 46% of people allergic to shrimp had their allergy resolved in 10 years. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life in the affected individuals. There are different immunotherapy approaches for shellfish allergy.

• #76 What you need to know about shellfish allergy diagnosis, treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-shellfish-allergy-diagnosis-treatment/2022/10

  Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] It is known that skin prick tests and blood antibody tests have low specificity. So, for patients with a history of shellfish allergy and negative skin and blood tests, we can do component-resolved diagnosis (CRD) and antibody crosslinking tests to test for allergen specific IgE in blood samples. […] Most people do not outgrow shellfish allergies. Studies show that 46% of people allergic to shrimp outgrew their shrimp allergy in 10 years. […] Although there are many experimental immunotherapy approaches for shellfish allergy, we still need clinical studies with large cohort of shellfish allergic subjects to rule on the efficacies of these treatments.

• #77 What you need to know about the latest in shellfish allergy diagnosis and treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-the-latest-in-shellfish-allergy-diagnosis-and-treatment/2022/10

  A blind food challenge remains the gold standard for food allergy diagnosis. However, this method is resource-intensive, time-consuming, expensive and with the risk of anaphylaxis that hampers its clinical implication. Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] Clearly, identification and validation of the optimal diagnostic algorithm for shellfish allergy are much needed. It is known that skin prick test and blood antibody test have low specificity. […] Studies show that 46% of people allergic to shrimp had their allergy resolved in 10 years. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life in the affected individuals. There are different immunotherapy approaches for shellfish allergy.

• #78 What you need to know about shellfish allergy diagnosis, treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-shellfish-allergy-diagnosis-treatment/2022/10

  Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] It is known that skin prick tests and blood antibody tests have low specificity. So, for patients with a history of shellfish allergy and negative skin and blood tests, we can do component-resolved diagnosis (CRD) and antibody crosslinking tests to test for allergen specific IgE in blood samples. […] Most people do not outgrow shellfish allergies. Studies show that 46% of people allergic to shrimp outgrew their shrimp allergy in 10 years. […] Although there are many experimental immunotherapy approaches for shellfish allergy, we still need clinical studies with large cohort of shellfish allergic subjects to rule on the efficacies of these treatments.

• #79 What you need to know about the latest in shellfish allergy diagnosis and treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-the-latest-in-shellfish-allergy-diagnosis-and-treatment/2022/10

  A blind food challenge remains the gold standard for food allergy diagnosis. However, this method is resource-intensive, time-consuming, expensive and with the risk of anaphylaxis that hampers its clinical implication. Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] Clearly, identification and validation of the optimal diagnostic algorithm for shellfish allergy are much needed. It is known that skin prick test and blood antibody test have low specificity. […] Studies show that 46% of people allergic to shrimp had their allergy resolved in 10 years. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life in the affected individuals. There are different immunotherapy approaches for shellfish allergy.

• #80 What you need to know about shellfish allergy diagnosis, treatment

  https://health.ucdavis.edu/news/headlines/what-you-need-to-know-about-shellfish-allergy-diagnosis-treatment/2022/10

  Recently, there has been a successful study on using nasal allergen provocation test to diagnose shellfish allergy. Yet, there is still a great need for a noninvasive but accurate diagnostic method for shellfish allergy. […] It is known that skin prick tests and blood antibody tests have low specificity. So, for patients with a history of shellfish allergy and negative skin and blood tests, we can do component-resolved diagnosis (CRD) and antibody crosslinking tests to test for allergen specific IgE in blood samples. […] Most people do not outgrow shellfish allergies. Studies show that 46% of people allergic to shrimp outgrew their shrimp allergy in 10 years. […] Although there are many experimental immunotherapy approaches for shellfish allergy, we still need clinical studies with large cohort of shellfish allergic subjects to rule on the efficacies of these treatments.

• #81 Shellfish allergy – Wikipedia

  https://en.wikipedia.org/wiki/Shellfish_allergy

  Shellfish allergy frequency estimated at ~0.5-2.5% (self-reported) […] Worldwide, the prevalence of shellfish allergy is increasing because shellfish consumption is increasing, and among adults shellfish is the most common anaphylaxis-eliciting food. […] Reviews cite self-reported shellfish allergy in range of 0.5 to 2.5 percent in the general population. […] Prevalence is higher in coastal southeast Asian countries, where shellfish consumption is more common. […] Self-reported allergy prevalence is always higher than food-challenge confirmed allergy, which one review put at 0% to 0.9% (the higher value in southeast Asia).

• #82

  https://link.springer.com/article/10.1007/s12016-024-08994-4

  Our future study will explore the molecular factors and their Th2-inducing mechanisms to further understand the potent allergenicity of shellfish. […] The results are coherent with the report by Carns et al. that boiled shrimp extract identified more patients and wheal sizes of the skin text were significantly higher than raw extract in 78 patients with reported allergic reactions upon seafood ingestion. […] These findings also underscore the inclusion of other shrimp allergens (hemocyanin and glycogen phosphorylase), as well as heated shellfish extract/tropomyosin in the diagnosis of shellfish allergy.

• #83

  https://link.springer.com/article/10.1007/s12016-024-08994-4

  Our future study will explore the molecular factors and their Th2-inducing mechanisms to further understand the potent allergenicity of shellfish. […] The results are coherent with the report by Carns et al. that boiled shrimp extract identified more patients and wheal sizes of the skin text were significantly higher than raw extract in 78 patients with reported allergic reactions upon seafood ingestion. […] These findings also underscore the inclusion of other shrimp allergens (hemocyanin and glycogen phosphorylase), as well as heated shellfish extract/tropomyosin in the diagnosis of shellfish allergy.

• #84

  https://link.springer.com/article/10.1007/s12016-024-08994-4

  Shellfish allergy affects up to 3% of the general population and is the most common trigger of food allergy among adults. Prevalence of shellfish allergy is often higher in the Asia-Pacific region and coastal areas where shellfish consumption is high. Shellfish allergy is often lifelong, and is the leading cause of food-induced anaphylaxis. […] This study thus presents three shrimp allergy murine models suitable for mechanistic and intervention studies, and in vivo evidence implies higher effectiveness of boiled extract for the clinical diagnosis of shellfish allergy. […] Our results show that shrimp extract presents higher immunogenicity than the purified allergen (rTM), denoted by the higher IgE sensitization rate and stronger Th2 inflammatory responses. […] Our data on cooked shrimp extract also illustrated that shrimp tropomyosin is a heat-stable allergen.

• #85

  https://link.springer.com/article/10.1007/s12016-024-08994-4

  Our future study will explore the molecular factors and their Th2-inducing mechanisms to further understand the potent allergenicity of shellfish. […] The results are coherent with the report by Carns et al. that boiled shrimp extract identified more patients and wheal sizes of the skin text were significantly higher than raw extract in 78 patients with reported allergic reactions upon seafood ingestion. […] These findings also underscore the inclusion of other shrimp allergens (hemocyanin and glycogen phosphorylase), as well as heated shellfish extract/tropomyosin in the diagnosis of shellfish allergy.

• #86 Facts and Statistics – FoodAllergy.org

  https://www.foodallergy.org/resources/facts-and-statistics

  In 2004, eight major food allergens milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish were identified as responsible for at least 90 percent of the serious food allergy reactions in the U.S. […] The most common food allergies in adults are allergies to shellfish, milk, peanut, and tree nut. […] Studies published in 2018 and 2019 can be used to estimate the current number of U.S. children and adults who are allergic to specific foods. […] shellfish: 8.4 million […] Food allergy prevalence among children has been increasing for decades, up by 50 percent between 1997 and 2011, and again up by 50 percent between 2007 and 2021. […] Black children are two to three times more likely than White children to suffer a fatal allergic reaction to food. […] Food proteins released into the air in vapor or steam from cooked foods (e.g., shellfish) can potentially cause allergic reactions although these are rare.

• #87 Not all shellfish

  https://ctajournal.biomedcentral.com/articles/10.1186/2045-7022-1-3

  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. […] Shellfish is one of the leading causes of food allergy in adults and is a common cause of food-induced anaphylaxis. […] In the United States, a telephone survey of 14,948 individuals revealed that 2-3% believed to have seafood allergy: 2.2% to shellfish and 0.6% to fish. […] The prevalence of shellfish allergy in Asian countries is higher than in western countries, and this might reflect the geographic consumption of shellfish. […] Only a few studies evaluated the natural history of shellfish allergy, and they seem to indicate that it is long-lasting. […] High levels of serum IgE to tropomyosin is correlated with severity of shellfish allergy, however it may not be the only allergen responsible for shellfish sensitization in HDM sensitized individuals. […] Shellfish allergy is one of the major food allergens and its consumption is increasing worldwide. […] It is important to distinguish between shellfish allergy and toxicity as their presentations can mimic each other.

• #88 Shellfish – FoodAllergy.org

  https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish

  Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish. Shellfish allergies are usually lifelong. […] About 60 percent of people with shellfish allergy experience their first allergic reaction as adults. […] Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). […] Most people who are allergic to one group of shellfish are allergic to other types. […] Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate Contains statement on the package. […] Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.

• #89 Facts and Statistics – FoodAllergy.org

  https://www.foodallergy.org/resources/facts-and-statistics

  In 2004, eight major food allergens milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish were identified as responsible for at least 90 percent of the serious food allergy reactions in the U.S. […] The most common food allergies in adults are allergies to shellfish, milk, peanut, and tree nut. […] Studies published in 2018 and 2019 can be used to estimate the current number of U.S. children and adults who are allergic to specific foods. […] shellfish: 8.4 million […] Food allergy prevalence among children has been increasing for decades, up by 50 percent between 1997 and 2011, and again up by 50 percent between 2007 and 2021. […] Black children are two to three times more likely than White children to suffer a fatal allergic reaction to food. […] Food proteins released into the air in vapor or steam from cooked foods (e.g., shellfish) can potentially cause allergic reactions although these are rare.

• #90 Shellfish – FoodAllergy.org

  https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish

  Shellfish allergies are the most common food allergies in adults and among the most common food allergies in children. Approximately 2% of the U.S. population reports an allergy to shellfish. Shellfish allergies are usually lifelong. […] About 60 percent of people with shellfish allergy experience their first allergic reaction as adults. […] Shellfish can cause severe and potentially life-threatening allergic reactions (such as anaphylaxis). […] Most people who are allergic to one group of shellfish are allergic to other types. […] Crustacean shellfish are one of the eight major allergens that must be listed in plain language on packaged foods sold in the U.S., as required by federal law, either within the ingredient list or in a separate Contains statement on the package. […] Mollusks are not required to be labeled in the U.S. at this time and may be present in a food item unexpectedly.

• #91 Food Allergy & Anaphylaxis – Food Allergens – Crustacean Shellfish | FAACT

  https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/crustacean-shellfish/

  Crustacean shellfish allergy is more common, and only crustacean shellfish are required to be listed on labels in the US per FALCPA (not mollusk, and this is an important distinction to understand). […] The Food Allergen Labeling and Consumer Protection Act (FALCPA) mandates that the labels of foods containing major food allergens, including crustacean shellfish declare the allergen in plain language; however, this does not apply to mollusks. […] It is rare, but possible, for aerosolized shellfish allergen, to cause symptoms. This can happen from cooking and smelling vapors, or from restaurant workers or shellfish processers with frequent close exposure to these items.

• #92 Understanding Seafood Allergies | Asthma Center

  https://www.asthmacenter.com/understanding-seafood-allergies/

  Cross-reactivity is high (91-100%) amongst shellfish species as well as some non-shellfish substances due to the presence of shared cross-reacting tropomyosin and other muscle protein allergens. […] For each person with diagnosed seafood allergy, it is imperative to also consider and test for cross-reactive proteins in dust mites and cockroaches. […] A common misconception is that individuals with shellfish allergy cannot take iodine or radio contrast material (RCM), which is used for contrast radiologic studies like CT scans and angiograms. This is not true. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.

• #93 Shellfish Allergy | Causes, Symptoms & Treatment | ACAAI Public Website

  https://acaai.org/allergies/allergic-conditions/food/shellfish/

  If your mouth itches, or if you develop hives or a stomachache after eating crab, lobster or other shellfish, you may have a shellfish allergy, a condition that affects nearly 7 million Americans. […] Shellfish is among the most common food allergens. A shellfish allergy is different from an allergy to fish. Those who are allergic to shellfish do not necessarily have to avoid fish, and vice versa. […] Shellfish allergies most frequently develop in adulthood but can affect children. […] Diagnosing shellfish allergies can be complicated. Symptoms can vary from person to person, and an individual may not always experience the same symptoms during every reaction. […] While shellfish allergies most commonly aren’t seen until adulthood, the condition can appear at any age. […] Once a shellfish allergy is identified, the best management is to avoid the food. […] Shellfish is an ingredient that is rarely “hidden” in foods. […] Allergies to peanuts, tree nuts, fish and shellfish typically last a lifetime. […] Shellfish is among the most common food allergens.

• #94 Food Allergy & Anaphylaxis – Food Allergens – Crustacean Shellfish | FAACT

  https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/crustacean-shellfish/

  Crustacean shellfish allergy is more common, and only crustacean shellfish are required to be listed on labels in the US per FALCPA (not mollusk, and this is an important distinction to understand). […] The Food Allergen Labeling and Consumer Protection Act (FALCPA) mandates that the labels of foods containing major food allergens, including crustacean shellfish declare the allergen in plain language; however, this does not apply to mollusks. […] It is rare, but possible, for aerosolized shellfish allergen, to cause symptoms. This can happen from cooking and smelling vapors, or from restaurant workers or shellfish processers with frequent close exposure to these items.

• #95 Facts and Statistics – FoodAllergy.org

  https://www.foodallergy.org/resources/facts-and-statistics

  In 2004, eight major food allergens milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish were identified as responsible for at least 90 percent of the serious food allergy reactions in the U.S. […] The most common food allergies in adults are allergies to shellfish, milk, peanut, and tree nut. […] Studies published in 2018 and 2019 can be used to estimate the current number of U.S. children and adults who are allergic to specific foods. […] shellfish: 8.4 million […] Food allergy prevalence among children has been increasing for decades, up by 50 percent between 1997 and 2011, and again up by 50 percent between 2007 and 2021. […] Black children are two to three times more likely than White children to suffer a fatal allergic reaction to food. […] Food proteins released into the air in vapor or steam from cooked foods (e.g., shellfish) can potentially cause allergic reactions although these are rare.

• #96 Food Allergies: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/135959-overview

  Studies in the United States and the United Kingdom indicate a rise in peanut allergy among young children in the past decade. […] A report from the US Centers for Disease Control and Prevention (CDC) indicated that 5.8% of children nationwide had a food allergy in 2021. […] Research indicates that racial and socioeconomic disparities play a crucial role in shaping the landscape of food allergy prevalence, access to care, and health outcomes. […] According to a 2023 study, in the United States, Hispanic, Black, and Asian individuals experience higher rates of allergies across all age groups.

• #97 Facts and Statistics – FoodAllergy.org

  https://www.foodallergy.org/resources/facts-and-statistics

  In 2004, eight major food allergens milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish were identified as responsible for at least 90 percent of the serious food allergy reactions in the U.S. […] The most common food allergies in adults are allergies to shellfish, milk, peanut, and tree nut. […] Studies published in 2018 and 2019 can be used to estimate the current number of U.S. children and adults who are allergic to specific foods. […] shellfish: 8.4 million […] Food allergy prevalence among children has been increasing for decades, up by 50 percent between 1997 and 2011, and again up by 50 percent between 2007 and 2021. […] Black children are two to three times more likely than White children to suffer a fatal allergic reaction to food. […] Food proteins released into the air in vapor or steam from cooked foods (e.g., shellfish) can potentially cause allergic reactions although these are rare.

• #98 Food Allergies: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/135959-overview

  Studies in the United States and the United Kingdom indicate a rise in peanut allergy among young children in the past decade. […] A report from the US Centers for Disease Control and Prevention (CDC) indicated that 5.8% of children nationwide had a food allergy in 2021. […] Research indicates that racial and socioeconomic disparities play a crucial role in shaping the landscape of food allergy prevalence, access to care, and health outcomes. […] According to a 2023 study, in the United States, Hispanic, Black, and Asian individuals experience higher rates of allergies across all age groups.

• #99 Food Allergies: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/135959-overview

  Studies in the United States and the United Kingdom indicate a rise in peanut allergy among young children in the past decade. […] A report from the US Centers for Disease Control and Prevention (CDC) indicated that 5.8% of children nationwide had a food allergy in 2021. […] Research indicates that racial and socioeconomic disparities play a crucial role in shaping the landscape of food allergy prevalence, access to care, and health outcomes. […] According to a 2023 study, in the United States, Hispanic, Black, and Asian individuals experience higher rates of allergies across all age groups.

• #100 Shellfish Allergy – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK448089/

  Shellfish reactions can occur as a result of immune system-mediated effects and also through nonimmunological processes. […] About 14% of individuals are allergic to both crustaceans and mollusks. […] The actual incidence of shellfish allergies is difficult to identify due to the numerous possible etiologies and under-reporting. […] Overall, food allergens are responsible for approximately 30,000 anaphylactic events. Foods as a whole are responsible for around one-third of anaphylaxis cases.

• #101 Shellfish Allergy – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK448089/

  Shellfish reactions can occur as a result of immune system-mediated effects and also through nonimmunological processes. […] About 14% of individuals are allergic to both crustaceans and mollusks. […] The actual incidence of shellfish allergies is difficult to identify due to the numerous possible etiologies and under-reporting. […] Overall, food allergens are responsible for approximately 30,000 anaphylactic events. Foods as a whole are responsible for around one-third of anaphylaxis cases.

• #102 Shellfish allergy – Wikipedia

  https://en.wikipedia.org/wiki/Shellfish_allergy

  Shellfish allergy frequency estimated at ~0.5-2.5% (self-reported) […] Worldwide, the prevalence of shellfish allergy is increasing because shellfish consumption is increasing, and among adults shellfish is the most common anaphylaxis-eliciting food. […] Reviews cite self-reported shellfish allergy in range of 0.5 to 2.5 percent in the general population. […] Prevalence is higher in coastal southeast Asian countries, where shellfish consumption is more common. […] Self-reported allergy prevalence is always higher than food-challenge confirmed allergy, which one review put at 0% to 0.9% (the higher value in southeast Asia).

• #103 Shellfish allergy – Wikipedia

  https://en.wikipedia.org/wiki/Shellfish_allergy

  Shellfish allergy frequency estimated at ~0.5-2.5% (self-reported) […] Worldwide, the prevalence of shellfish allergy is increasing because shellfish consumption is increasing, and among adults shellfish is the most common anaphylaxis-eliciting food. […] Reviews cite self-reported shellfish allergy in range of 0.5 to 2.5 percent in the general population. […] Prevalence is higher in coastal southeast Asian countries, where shellfish consumption is more common. […] Self-reported allergy prevalence is always higher than food-challenge confirmed allergy, which one review put at 0% to 0.9% (the higher value in southeast Asia).

• #104 Food Allergies: Practice Essentials, Background, Pathophysiology

  https://emedicine.medscape.com/article/135959-overview

  Food allergies are immunologically mediated adverse reactions to foods that are often but not exclusively IgE mediated. In children, 90% of food allergies can be attributed to cow’s milk, chicken egg, soybean, wheat, peanut, tree nuts, fish, and shellfish. […] In adults, shellfish, fish, peanuts, and tree nuts are the foods most often implicated. […] Investigations of near-fatal or fatal anaphylactic reactions following food ingestion reveal that most are caused by peanuts, tree nuts, and shellfish, although milk has been increasingly reported. […] General surveys report that as many as 25-30% of households consider at least 1 family member to have a food allergy. […] Comprehensive studies that include oral food challenges are few in number. […] The prevalence of food allergies has been estimated to be up to 8% in infants and children and 3.7% in adults.

• #105 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Shellfish allergy affects a substantial proportion of US adults, many of whom develop the disease during adulthood. […] Knowledge gaps remain regarding the prevalence, distribution and determinants of SAs among US adults. […] Overall, estimated SA prevalence was 2.9% while physician-confirmed SA prevalence was 1.2%. Among all adults, 2.4% were estimated to be crustacean-allergic, while 1.2% were estimated to have a physician-confirmed crustacean allergy. Additionally, 1.6% were estimated to be mollusk-allergic, with 0.5% estimated as having a physician-confirmed mollusk allergy. […] Overall, SA is estimated to affect nearly 3% of US adults, half of whom report developing SA during adulthood. […] Previous studies of coastal Asian populations reported high rates of SA, suggesting a relationship between greater shellfish allergen exposure and SA risk.

• #106 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Here odds of current SA and crustacean allergy were significantly elevated among adults living in a shoreline county. […] Despite previous research indicating high cross-reactivity among shellfish allergens, limited epidemiological work has addressed this issue. […] Given the substantial population-level burden of shellfish allergy identified here, we hope this study will raise awareness and spur further research to better understand, treat and prevent crustacean and mollusk allergies among US adults.

• #107 PREVALENCE AND CHARACTERISTICS OF ADULT SHELLFISH ALLERGY IN THE UNITED STATES

  https://pmc.ncbi.nlm.nih.gov/articles/PMC6842441/

  Here odds of current SA and crustacean allergy were significantly elevated among adults living in a shoreline county. […] Despite previous research indicating high cross-reactivity among shellfish allergens, limited epidemiological work has addressed this issue. […] Given the substantial population-level burden of shellfish allergy identified here, we hope this study will raise awareness and spur further research to better understand, treat and prevent crustacean and mollusk allergies among US adults.

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