Alergia na skorupiaki – Patofizjologia i mechanizm

Alergia na skorupiaki
Patofizjologia i mechanizm

Alergia na skorupiaki jest IgE-zależną reakcją immunologiczną na białka obecne w skorupiakach i mięczakach, dotykającą 1-3% populacji, częściej dorosłych niż dzieci. Głównym alergenem jest tropomiozyna – termostabilne białko mięśniowe, obecne zarówno w surowych, jak i gotowanych produktach, co tłumaczy możliwość reakcji alergicznych po spożyciu obróbki cieplnej. Reakcje mogą mieć charakter od łagodnej pokrzywki po ciężkie anafilaksje, z objawami pojawiającymi się zwykle do 2 godzin po ekspozycji. Istotna jest wysoka reaktywność krzyżowa IgE między różnymi gatunkami skorupiaków (91-100%) oraz z alergenami wdychanymi, takimi jak tropomiozyna roztoczy kurzu domowego i karaluchów, co komplikuje diagnostykę i leczenie. Genetyczne predyspozycje oraz środowiskowa ekspozycja (np. regiony przybrzeżne, kontakt z roztoczami i karaluchami) zwiększają ryzyko rozwoju alergii. Alergia na skorupiaki zwykle utrzymuje się przez całe życie, a pierwsza reakcja pojawia się średnio w wieku 28,3 lat u dorosłych.

Patogeneza alergii na skorupiaki

Alergia na skorupiaki to nieprawidłowa odpowiedź układu immunologicznego na białka obecne w skorupiakach i mięczakach. Jest to jeden z najczęstszych rodzajów alergii pokarmowych, dotykający około 1-3% populacji ogólnej, przy czym u dorosłych występuje częściej niż u dzieci¹. Reakcje alergiczne na skorupiaki mogą wywoływać objawy kliniczne od łagodnej pokrzywki i zespołu alergii jamy ustnej po zagrażające życiu reakcje anafilaktyczne².

Mechanizm immunologiczny

Alergia na skorupiaki jest reakcją zależną od przeciwciał IgE (immunoglobulina E). W tym mechanizmie układ odpornościowy błędnie identyfikuje określone białka skorupiaków jako szkodliwe i produkuje przeciwciała IgE przeciwko tym alergenom³⁴. Proces ten przebiega następująco:

Po pierwszej ekspozycji na alergen, układ immunologiczny produkuje specyficzne przeciwciała IgE
Te przeciwciała wiążą się z receptorami na powierzchni komórek tucznych i bazofilów
Przy ponownej ekspozycji na alergen, białka skorupiaków wiążą się z przeciwciałami IgE na powierzchni komórek tucznych
Powoduje to aktywację komórek tucznych i proces degranulacji
Uwolnione zostają mediatory zapalenia, w tym histamina i inne cytokiny, interleukiny, leukotrieny i prostaglandyny⁵⁶

Te mediatory powodują szereg efektów ogólnoustrojowych, w tym rozszerzenie naczyń krwionośnych, wydzielanie śluzu, stymulację nerwów i skurcz mięśni gładkich, co prowadzi do objawów alergii⁷. W ostrej fazie odpowiedzi alergicznej, limfocyty wcześniej uczulone na konkretne białko lub frakcję białkową reagują, szybko produkując określony typ przeciwciał znany jako wydzielnicze IgE (sIgE), które krążą we krwi i wiążą się z receptorami specyficznymi dla IgE na powierzchni komórek tucznych i bazofilów⁸.

Główne alergeny skorupiaków

Zidentyfikowano kilka białek odpowiedzialnych za reakcje alergiczne na skorupiaki. Najważniejszym i najlepiej scharakteryzowanym alergenem jest tropomiozyna – białko mięśniowe o strukturze helikalnej, które wiąże się wzdłuż długości aktyny i reguluje współpracę troponiny i miozyny, kontrolując skurcz włókien mięśniowych⁹. Tropomiozyna jest termostabilna, co oznacza, że zarówno surowe jak i intensywnie gotowane produkty mogą wywoływać objawy¹⁰.

Oprócz tropomiozyny, innymi ważnymi alergenami w skorupiakach są:

Kinaza argininowa – enzym uczestniczący w metabolizmie energii¹¹
Lekki łańcuch miozyny – białko mięśniowe¹²
Białko wiążące wapń sarkoplazmiczne¹³
Troponina C¹⁴
Izomeraza triozofosforanowa¹⁵
Hemocyjanina – białko w mięczakach, które przenosi tlen¹⁶

Badania wskazują, że u 60-80% osób uczulonych na skorupiaki występuje reakcja na tropomiozynę, co często prowadzi do ciężkich reakcji ogólnoustrojowych¹⁷. Interesujące jest, że obróbka cieplna i metody ciśnieniowe, zamiast niszczyć alergeny w skorupiakach, mogą zwiększać ich aktywność alergiczną. Dlatego gotowane skorupiaki mogą być bardziej alergenne niż surowe¹⁸.

Fazy reakcji alergicznej

Reakcja alergiczna na skorupiaki może przebiegać w dwóch fazach:

Faza wczesna (ostra) – występuje w ciągu minut po ekspozycji na alergen i charakteryzuje się degranulacją komórek tucznych i bazofilów, co prowadzi do uwolnienia histaminy i innych mediatorów zapalnych¹⁹.
Faza późna – może wystąpić po ustąpieniu mediatorów chemicznych ostrej odpowiedzi. Jest związana z migracją innych białych krwinek, takich jak neutrofile, limfocyty, eozynofile i makrofagi do miejsc początkowej reakcji²⁰.

Reakcje IgE-zależne na skorupiaki występują zazwyczaj w ciągu około dwóch godzin po spożyciu i mogą obejmować pokrzywkę, obrzęk naczynioruchowy, nudności, wymioty, a także objawy ze strony układu oddechowego, takie jak skurcz oskrzeli, obrzęk krtani i anafilaksję²¹.

Reaktywność krzyżowa w alergii na skorupiaki

Jednym z istotnych aspektów patogenezy alergii na skorupiaki jest zjawisko reaktywności krzyżowej, które komplikuje zarówno diagnozę, jak i leczenie tego schorzenia²².

Reaktywność między gatunkami skorupiaków

Struktura pierwszorzędowa tropomiozyny jest wysoce konserwowana wśród różnych gatunków bezkręgowców. To wydaje się być głównym powodem wysokiej reaktywności krzyżowej IgE między różnymi gatunkami skorupiaków²³. Siła reaktywności krzyżowej białek skorupiaków wyjaśnia powszechną obserwację, że osoba może mieć pozytywne wyniki testów na wiele gatunków w obrębie rodziny skorupiaków lub mięczaków²⁴.

Istnieje pewne ryzyko klinicznej reakcji na innego skorupiaka (lub mięczaka) jeśli występuje alergia na jednego przedstawiciela grupy, ale istnieje mniejsze ryzyko klinicznej reaktywności krzyżowej między skorupiakami i mięczakami (chociaż nadal występuje to u niektórych osób)²⁵.

Reaktywność krzyżowa z roztoczami i owadami

Szczególnie interesująca jest reaktywność krzyżowa między tropomiozyną skorupiaków a innymi wdychanymi alergenami bezkręgowców, takimi jak roztocza kurzu domowego i owady²⁶. Tropomiozyna z roztoczy kurzu domowego wykazuje wysoką homologię sekwencji z tropomiozyną skorupiaków, a reaktywność krzyżowa między nimi została dobrze udokumentowana²⁷.

Istnieje hipoteza, że ekspozycja na wdychane tropomiozyny z roztoczy kurzu domowego może być pierwotnym czynnikiem uczulającym na alergię na skorupiaki, w reakcji analogicznej do zespołu alergii jamy ustnej (inhalacyjno-pokarmowej)²⁸. Dane epidemiologiczne wskazują, że uczulenie na skorupiaki koreluje z uczuleniem na roztocza kurzu domowego i alergią na nie w kilku różnych populacjach²⁹.

Narażenie na karaluchy może być mechanizmem, przez który dzieci rozwijają alergię na skorupiaki, ponieważ wyższe poziomy alergenu karalucha stwierdzono w dzielnicach o niższym statusie społeczno-ekonomicznym, gdzie mieszka wiele dzieci czarnoskórych³⁰. Naukowcy podejrzewają, że alergia na skorupiaki może występować w wyniku wdychania tropomiozyny, białka dwóch powszechnych alergenów domowych – roztoczy kurzu i karaluchów, które mają 80% wspólnej sekwencji aminokwasów ze skorupiakami³¹.

Tropomiozyna pozostaje najdokładniej zbadanym i najbardziej rozpowszechnionym alergenem w alergii na skorupiaki, z licznymi dowodami na reaktywność krzyżową z roztoczami kurzu domowego, ślimakami i innymi mięczakami³².

Znaczenie kliniczne reaktywności krzyżowej

Reaktywność krzyżowa między alergenami jest spowodowana przez podobne białka obecne w różnych substancjach. Białka te dzielą większość sekwencji aminokwasów, czyli podstawowych elementów strukturalnych białek, stymulując produkcję przeciwciał alergicznych (IgE), które mogą reagować na podobnie wyglądające białka w różnych substancjach³³.

Reaktywność krzyżowa jest wysoka (91-100%) wśród gatunków skorupiaków, a także niektórych substancji niebędących skorupiakami, ze względu na obecność wspólnych reagujących krzyżowo tropomiozyn i innych białek mięśniowych³⁴. Dla każdej osoby z zdiagnozowaną alergią na owoce morza ważne jest również rozważenie i przetestowanie białek reagujących krzyżowo w roztoczach kurzu i karaluchach³⁵.

Badania wykazały, że poziom uczulenia na tropomiozynę wahał się od 23% do 83% badanych, w zależności od populacji geograficznej, podczas gdy IgE przeciwko całemu ekstraktowi krewetki występowało u 94% badanych, co sugeruje, że istnieją inne drobne alergeny skorupiaków³⁶.

Czynniki ryzyka i rozwój alergii na skorupiaki

Predyspozycje genetyczne

Czynniki genetyczne odgrywają znaczącą rolę w rozwoju alergii na skorupiaki. Jeśli bliski członek rodziny, taki jak rodzic lub rodzeństwo, ma alergię na skorupiaki lub inny rodzaj alergii pokarmowej, istnieje większe prawdopodobieństwo rozwoju podobnej alergii³⁷. Jest to spowodowane odziedziczonymi genami, które mogą uczynić organizm podatnym na reakcje alergiczne³⁸.

Genetyczna predyspozycja do alergii na skorupiaki oznacza, że u genetycznie podatnych osób, układ odpornościowy błędnie identyfikuje określone białka w skorupiakach jako szkodliwe i wyzwala w odpowiedzi armię komórek immunologicznych, co prowadzi do serii reakcji mających na celu usunięcie „najeźdźcy”³⁹.

Wpływ środowiska

Środowisko również wpływa na rozwój alergii na skorupiaki. Osoby mieszkające w regionach przybrzeżnych i spożywające dużo skorupiaków są bardziej narażone na rozwój alergii⁴⁰. Ponadto, ekspozycja na karaluchy i roztocza kurzu, które mają podobne białka do skorupiaków, może zwiększać ryzyko⁴¹. Jest to przykład reaktywności krzyżowej, w której układ odpornościowy reaguje na podobne białka występujące w różnych substancjach.

Częstość występowania alergii na skorupiaki jest ogólnie wyższa wśród Azjatów⁴². Rodzaje skorupiaków powodujące alergie kliniczne to, w malejącej kolejności częstości: krewetki, kraby, homary, małże, ostrygi i omułki⁴³.

Rozwój alergii u dorosłych

W przeciwieństwie do wielu innych alergii pokarmowych, alergia na skorupiaki często rozwija się dopiero w wieku dorosłym⁴⁴. Około 60% osób z alergią na skorupiaki doświadcza pierwszej reakcji alergicznej jako osoba dorosła⁴⁵. Według badania opublikowanego w The Journal of Allergy and Clinical Immunology, średni wiek wystąpienia alergii na skorupiaki u dorosłych wynosił 28,3 lat⁴⁶.

Powtarzająca się ekspozycja na skorupiaki może powodować uczulenie układu odpornościowego i ostatecznie prowadzić do alergii. W miarę starzenia się, zmiany w układzie odpornościowym mogą zwiększać podatność na rozwój alergii⁴⁷.

Przetrwanie alergii

Alergia na skorupiaki jest uznawana za trwającą całe życie; gdy osoba rozwinie alergię, jest mało prawdopodobne, że ją utraci⁴⁸. Podczas gdy alergie na mleko, jajka i inne pokarmy często zanikają wraz z rozwojem układu odpornościowego, alergie na skorupiaki często utrzymują się przez całe życie⁴⁹.

Alergia na skorupiaki zwykle nie jest wyrastana i utrzymuje się przez całe życie⁵⁰. Pierwszą linią leczenia jest zatem ścisłe unikanie skorupiaków⁵¹.

Czynniki nasilające reakcje alergiczne

Osoby z alergią na skorupiaki powinny być świadome czynników, które mogą nasilać reakcje alergiczne. Badania wskazują, że alergia na skorupiaki jest szczególnie wrażliwa na tzw. kofaktory, które zwiększają prawdopodobieństwo wystąpienia reakcji alergicznych⁵².

Ekspozycja powietrzna

Alergia powietrzna na owoce morza występuje, gdy osoba doświadcza reakcji alergicznych po wdychaniu alergenów uwalnianych do powietrza podczas gotowania lub przygotowywania owoców morza⁵³. W przeciwieństwie do typowych alergii pokarmowych, które wymagają spożycia alergenu, alergie powietrzne są wywoływane przez wdychanie cząstek, takich jak białka, które stają się aerozolami podczas procesu gotowania.

Gdy owoce morza, szczególnie skorupiaki takie jak krewetki, kraby lub homary, są gotowane, białka takie jak tropomiozyna mogą unosić się w powietrzu, zwłaszcza podczas gotowania, gotowania na parze lub smażenia⁵⁴. Białka te mogą być następnie wdychane przez osoby znajdujące się w pobliżu, wywołując reakcje alergiczne u osób wrażliwych na nie.

Układ odpornościowy osób z alergiami powietrznymi na owoce morza reaguje na białka uwalniane podczas procesu gotowania, takie jak tropomiozyna. Gdy białka te stają się aerozolami i są wdychane, układ odpornościowy błędnie identyfikuje je jako szkodliwych najeźdźców i wyzwala reakcję alergiczną⁵⁵. Reakcja ta może nastąpić szybko, w zależności od ilości wdychanego białka i wrażliwości danej osoby.

Metody gotowania, takie jak gotowanie, gotowanie na parze, grillowanie i smażenie, są bardziej prawdopodobne do uwalniania alergicznych białek do powietrza, zwiększając ryzyko ekspozycji⁵⁶. Na przykład, podczas gotowania krewetek lub homara, para niosąca cząsteczki białka może rozprzestrzeniać się po całej kuchni lub restauracji, wpływając na osoby znajdujące się w pobliżu, które są uczulone.

Chociaż alergie powietrzne na owoce morza są bardziej powszechne wśród osób z istniejącymi alergiami na skorupiaki lub ryby, każda osoba z alergią na owoce morza może potencjalnie doświadczyć reakcji powietrznych⁵⁷. Jednak nasilenie i prawdopodobieństwo reakcji powietrznej różnią się w zależności od osoby.

Białko skorupiaków może stać się lotne w parze uwalnianej podczas gotowania i może stanowić ryzyko. Należy trzymać się z dala od miejsc gotowania⁵⁸.

Astma i inne czynniki

Badania wykazały, że dzieci z alergią na skorupiaki były bardziej narażone na ciężką astmę, podczas gdy inne alergeny pokarmowe nie były związane z diagnozą astmy⁵⁹. Głównym problemem jest wyższa częstość występowania astmy u dzieci afroamerykańskich z alergiami pokarmowymi w porównaniu z dziećmi białymi z alergiami pokarmowymi⁶⁰.

Jeśli cierpisz na astmę, możesz być narażony na wyższe ryzyko ciężkich reakcji na skorupiaki, szczególnie jeśli twoja astma jest słabo kontrolowana⁶¹. Ponadto, jeśli zareagowałeś na bardzo małą ilość skorupiaków, prawdopodobnie masz ciężką alergię⁶².

Najnowsze perspektywy leczenia alergii na skorupiaki

Mimo że obecnie nie ma standardowej metody leczenia alergii na skorupiaki poza unikaniem alergenów, prowadzone są intensywne badania nad nowymi strategiami terapeutycznymi⁶³.

Immunoterapia alergenowa

Obecny paradygmat immunoterapii alergenowej (AIT) polega na podawaniu stopniowo zwiększających się ilości ekstraktów alergenów lub rekombinowanych alergenów w próbie wywołania desensytyzacji, a bardziej preferowane, tolerancji⁶⁴. Swoista immunoterapia z użyciem alergenu wywołującego reakcję jest konwencjonalną opcją leczenia większości alergii pokarmowych, ale zdarzenia niepożądane podczas leczenia są prawdopodobne⁶⁵.

Modyfikowanie rekombinowanych alergenów w celu zmniejszenia ich reaktywności IgE i alergenności jest kluczową strategią poprawy bezpieczeństwa AIT⁶⁶. Wartości immunoterapeutyczne MEM49 i MED171 są podkreślane przez ich zdolność do indukowania IgG o zwalidowanych funkcjach hamujących⁶⁷.

Szczepionki DNA

Immunoterapia oparta na szczepionkach DNA jest kolejnym wschodzącym trendem w leczeniu alergii, ponieważ ma wiele zalet w porównaniu do tradycyjnych szczepionek opartych na białkach⁶⁸.

Dr Christine Yee Yan Wai pracuje nad opracowaniem klinicznie użytecznego podejścia do zmniejszenia wrażliwości na alergeny skorupiaków⁶⁹. W szczególności jej projekt ma na celu zastosowanie obiecującej nowej strategii terapii – przeciwalergicznych szczepionek DNA – w alergii na skorupiaki⁷⁰.

Przeciwalergiczne szczepionki DNA wykorzystują te same mechanizmy, ale zamiast samego alergenu, ten rodzaj immunoterapii polega na wprowadzeniu do organizmu plazmidowego DNA kodującego mniej niebezpieczną formę alergenu⁷¹. Dostarczenie szczepionki DNA kodującej MEM49 do myszy znacznie złagodziło ich reakcje alergiczne na tropomiozynę⁷².

Inne podejścia terapeutyczne

Niedawne badania przedkliniczne podkreślają potencjał suplementacji probiotykami w przywracaniu tolerancji doustnej na alergię na krewetki⁷³. Kombinacja probiotyków i immunoterapii doustnej może być możliwą strategią poprawy bezpieczeństwa i skuteczności immunoterapii swoistej dla alergenu⁷⁴.

Zespół badawczy dr Yee Yan Wai skupił swoje wysiłki na badaniu wartości immunoterapii opartej na peptydach podawanych doustnie, przy czym peptydy te są krótkimi fragmentami tropomiozyny o molekularnej naturze modyfikującej układ odpornościowy, a także na konstruowaniu hipoalergenów tropomiozyny krewetki i szczepionek opartych na hipoalergenach⁷⁵.

W eksperymentach na zwierzętach, trzy zastrzyki tej szczepionki DNA-hipoalergenu doprowadziły do zmniejszenia poziomu IgE o 70%, wraz ze wzrostem liczby i aktywności komórek odpornościowych o funkcjach regulacyjnych⁷⁶. Sugeruje to, że ta szczepionka może być cennym leczeniem indukującym tolerancję immunologiczną na alergię na skorupiaki, osiągalną przy znacznie mniejszej liczbie zastrzyków i w krótszym okresie czasu⁷⁷.

Opracowywanie skutecznej strategii leczenia jest kluczowe, jeśli chcemy poprawić jakość życia pacjentów⁷⁸. Projekt dr Christine Yee Yan Wai nie tylko pomoże opracować bezpieczne i skuteczne leczenie, ale także dostarczy ważnych informacji do projektowania nowych podejść terapeutycznych dla pacjentów z alergiami w ogóle⁷⁹.

Wyzwania w diagnozie i leczeniu alergii na skorupiaki

Diagnozowanie i leczenie alergii na skorupiaki stanowi szereg wyzwań ze względu na złożoność reakcji immunologicznych i różnorodność alergenów⁸⁰.

Trudności diagnostyczne

Diagnozowanie alergii na skorupiaki może być skomplikowane. Objawy mogą różnić się u poszczególnych osób, a dana osoba może nie zawsze doświadczać tych samych objawów podczas każdej reakcji⁸¹. Co więcej, osoby uczulone na skorupiaki nie muszą koniecznie jeść ich, aby rozwinąć reakcję. Mogą reagować, jeśli znajdują się w pobliżu gotowanych skorupiaków lub jeśli ich jedzenie miało kontakt ze skorupiakami⁸².

Prawdziwe uczulenie na alergeny specyficzne dla skorupiaków może być utrudnione ze względu na wysoce reaktywną krzyżowo naturę niektórych białek alergennych⁸³. Najlepiej znanym panalergenem jest tropomiozyna, będąca główną przyczyną zgłaszanej reaktywności krzyżowej klinicznej między i w obrębie skorupiaków i mięczaków, ale także innych bezkręgowców, w tym roztoczy, karaluchów i pasożytów⁸⁴.

Wiadomo, że tropomiozyna ma głównie liniowe epitopy IgE i ma wielkie znaczenie w określaniu stopnia reaktywności krzyżowej między różnymi gatunkami skorupiaków⁸⁵.

Mity i nieporozumienia

Powszechnym mitem jest przekonanie, że osoby z alergią na skorupiaki są prawdopodobnie uczulone na barwnik kontrastowy zawierający jod, który jest czasami używany w procedurach medycznych. Jest to nieprawdziwe i nie ma związku między alergią na skorupiaki a objawami powodowanymi przez barwnik kontrastowy lub jod⁸⁶. Skorupiaki zawierają niewielką ilość jodu, ale reakcje alergiczne na skorupiaki są spowodowane białkiem znajdującym się w mięśniach skorupiaków, a nie jodem⁸⁷.

Badanie opublikowane w Journal of Emergency Medicine stwierdziło, że jod nie jest alergenem⁸⁸. Według badaczy, alergie na skorupiaki w szczególności nie zwiększają ryzyka reakcji na dożylny kontrast bardziej niż inne alergie⁸⁹.

Teoretycznie nie jest możliwe bycie uczulonym na elementarny jod lub proste sole jodkowe (takie jak jodek potasu). Istotnie, nie zgłoszono prawdziwej alergii ani anafilaksji na jod⁹⁰. Alergia na owoce morza (ryby, skorupiaki i mięczaki) nie ma nic wspólnego z zawartością jodu. Jest spowodowana specyficznymi przeciwciałami IgE przeciwko białkom alergennym, w tym m.in. parwalbuminom w rybach i tropomiozynom w skorupiakach i mięczakach⁹¹.

Chociaż prawdą jest, że owoce morza mogą zawierać stosunkowo wysokie poziomy jodu w porównaniu z innymi pokarmami, alergenne białka nie są jodowane, a alergia na owoce morza nie zależy od zawartości jodu w owocach morza⁹².

Wyzwania w leczeniu

Reaktywność krzyżowa tropomiozyn wśród stawonogów i kliniczny udział alergenów skorupiaków innych niż tropomiozyna dodają złożoności do precyzyjnej diagnozy i projektowania AIT dla alergii na skorupiaki⁹³.

Pomimo postępu technologicznego, wiele potencjalnych alergenów skorupiaków pozostaje słabo scharakteryzowanych⁹⁴. Chociaż istnieje wiele eksperymentalnych podejść immunoterapeutycznych dla alergii na skorupiaki, nadal potrzebujemy badań klinicznych z dużą kohortą osób uczulonych na skorupiaki, aby ocenić skuteczność tych terapii⁹⁵.

Niestety, badania immunoterapeutyczne i niektóre narzędzia diagnostyczne są nadal ograniczone do kontekstu badawczego i muszą zostać zweryfikowane przed wdrożeniem do praktyki klinicznej⁹⁶. Jednakże wydają się obiecujące dla poprawy strategii zarządzania alergią na skorupiaki.

Obecnie nie ma leczenia na alergię na skorupiaki, a jest ona rzadko używana w badaniach immunoterapii doustnej⁹⁷. Jedyną obecnie dostępną metodą leczenia alergii pokarmowych jest unikanie pokarmów wywołujących reakcję alergiczną⁹⁸.

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Materiały źródłowe

#1 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. […] The major allergens in shellfish allergy are muscle proteins called tropomyosins. Other allergens in shellfish allergy include myosin light chain (a muscle protein), arginine kinase (an enzyme), and hemocyanin (a protein in mollusks that carries oxygen). […] Most allergic reactions occur in response to recognition to the above allergens by allergy antibodies known as IgE antibodies. After exposure, the body produces antigen-specific (for example tropomyosin-specific) allergy IgE antibodies. These specific IgE antibodies bind to mast cells (a specific type of immune cell), and can also bind to allergens (like tropomyosin) when exposed. Binding the allergen to the specific IgEs on mast cells spurs an allergic immune response, prompting mast cells to release histamine and other inflammatory chemicals to produce allergy symptoms.
#2 Shellfish allergy – PubMed
https://pubmed.ncbi.nlm.nih.gov/20412131/
Seafood plays an important role in human nutrition and health. […] Adverse reactions to seafood are often generated by contaminants but can also be mediated by the immune system and cause allergies. […] Allergic reactions to 'shellfish’, which comprises the groups of crustaceans and molluscs, can generate clinical symptoms ranging from mild urticaria and oral allergy syndrome to life-threatening anaphylactic reactions. […] The major shellfish allergen is tropomyosin, although other allergens may play an important part in allergenicity such as arginine kinase and myosin light chain. […] Current observations regard tropomyosin to be the major allergen responsible for molecular and clinical cross-reactivity between crustaceans and molluscs, but also to other inhaled invertebrates such as house dust mites and insects. […] Future research on the molecular structure of tropomyosins with a focus on the immunological and particularly clinical cross-reactivity will improve diagnosis and management of this potentially life-threatening allergy and is essential for future immunotherapy.
#3 Shellfish allergy – Symptoms and causes – Mayo Clinic
https://www.mayoclinic.org/diseases-conditions/shellfish-allergy/symptoms-causes/syc-20377503
Shellfish allergy is an atypical response by the body’s immune system to proteins in certain marine animals. […] In shellfish allergy, your immune system mistakenly identifies a certain protein in shellfish as harmful. Your immune system is how your body protects itself, so it produces immunoglobulin E (IgE) antibodies to protect against this allergen. The next time you come in contact with the shellfish protein, these antibodies signal your immune system to release chemicals such as histamine into your bloodstream. This causes a reaction that leads to the symptoms of an allergic reaction. […] Anaphylaxis causes the immune system to release a flood of chemicals that can cause you to go into shock.
#4 Shellfish – FoodAllergy.org
https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/shellfish
When a person with an allergy to a particular shellfish is exposed to that shellfish, proteins in the shellfish bind to specific IgE antibodies made by the persons immune system. This triggers the persons immune defenses, leading to reaction symptoms that can be mild or very severe. […] The major allergen in shellfish is a muscle protein called tropomyosin and this is what is responsible for causing the allergic reaction.
#5 Shellfish allergy – Wikipedia
https://en.wikipedia.org/wiki/Shellfish_allergy
Shellfish allergy is an immune hypersensitivity to proteins found in shellfish. […] The immune system overreacts to proteins found in shellfish, most commonly to tropomyosin, but often to other proteins, such as arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein. […] Allergic reactions are hyperactive responses of the immune system to generally innocuous substances, such as food proteins. […] The pathophysiology of allergic responses can be divided into two time periods: The first is an acute response that occurs within minutes after exposure to an allergen. […] In the early stages of acute allergic reaction, lymphocytes previously sensitized to a specific protein or protein fraction react by quickly producing a particular type of antibody known as secreted IgE (sIgE), which circulates in the blood and binds to IgE-specific receptors on the surface of other kinds of immune cells called mast cells and basophils.
#6 Shellfish allergy – Wikipedia
https://en.wikipedia.org/wiki/Shellfish_allergy
Activated mast cells and basophils undergo a process called degranulation, during which they release histamine and other inflammatory chemical mediators called (cytokines, interleukins, leukotrienes, and prostaglandins) into the surrounding tissue causing several systemic effects, such as vasodilation, mucous secretion, nerve stimulation, and smooth-muscle contraction. […] After the chemical mediators of the acute response subside, late-phase responses can often occur due to the migration of other white blood cells such as neutrophils, lymphocytes, eosinophils, and macrophages to the initial reaction sites. […] In addition to IgE-mediated responses, shellfish allergy can manifest as atopic dermatitis, especially in infants and young children. […] Several proteins from shellfish are either clearly involved in allergenic reactions or suspected to be. Tropomyosin, arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein are widely present across shellfish species.
#7 Shellfish allergy – Wikipedia
https://en.wikipedia.org/wiki/Shellfish_allergy
Activated mast cells and basophils undergo a process called degranulation, during which they release histamine and other inflammatory chemical mediators called (cytokines, interleukins, leukotrienes, and prostaglandins) into the surrounding tissue causing several systemic effects, such as vasodilation, mucous secretion, nerve stimulation, and smooth-muscle contraction. […] After the chemical mediators of the acute response subside, late-phase responses can often occur due to the migration of other white blood cells such as neutrophils, lymphocytes, eosinophils, and macrophages to the initial reaction sites. […] In addition to IgE-mediated responses, shellfish allergy can manifest as atopic dermatitis, especially in infants and young children. […] Several proteins from shellfish are either clearly involved in allergenic reactions or suspected to be. Tropomyosin, arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein are widely present across shellfish species.
#8 Shellfish allergy – Wikipedia
https://en.wikipedia.org/wiki/Shellfish_allergy
Shellfish allergy is an immune hypersensitivity to proteins found in shellfish. […] The immune system overreacts to proteins found in shellfish, most commonly to tropomyosin, but often to other proteins, such as arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein. […] Allergic reactions are hyperactive responses of the immune system to generally innocuous substances, such as food proteins. […] The pathophysiology of allergic responses can be divided into two time periods: The first is an acute response that occurs within minutes after exposure to an allergen. […] In the early stages of acute allergic reaction, lymphocytes previously sensitized to a specific protein or protein fraction react by quickly producing a particular type of antibody known as secreted IgE (sIgE), which circulates in the blood and binds to IgE-specific receptors on the surface of other kinds of immune cells called mast cells and basophils.
#9
https://link.springer.com/article/10.1007/s40629-016-0124-2
Shellfish belongs to The Big 8 food groups causing allergy, which often does not outgrow during childhood. […] Several pan-allergens are characterized in detail, including tropomyosin and arginine kinase, responsible for clinical cross-reactivity with other invertebrate allergen sources, embracing mites, insects, and parasites. […] Currently, at least seven different shellfish allergens have been identified, mostly from crustaceans. […] Tropomyosin (TM) is the major allergenic protein across all edible crustacean and mollusk species. More than 60 % of shellfish allergic patients are sensitized and react to TM, often leading to severe systemic reactions. […] This allergen is an alpha-helical coiled-coil dimeric protein that binds along the length of actin and regulates the cooperation of troponin and myosin, thus controlling the contraction of muscle fibers.
#10 Shellfish Allergen Facts, Symptoms, and Treatment | Allergy Insider
https://www.thermofisher.com/allergy/us/en/allergen-fact-sheets/shellfish.html
Shellfish consists of different types of proteins that all have different characteristics and different levels of risk for causing symptoms. […] Ingesting shellfish or mollusks may cause severe reaction, even anaphylaxis. […] Inhaling aerosol or dust or having skin contact may cause reactions. […] Other shellfish and crustaceans such as shrimp, crab, lobster, snail, and mollusks, as well as dust mites, may cause symptoms due to cross-reactivity. […] Highly heat stable, meaning both raw and extensively cooked food may cause symptoms. […] Because food allergic reactions are unpredictable and symptoms range from local to systemic, it is recommended that an epinephrine prescription be considered for any patient with an IgE-mediated food allergy. […] If you have asthma, you may face a higher risk of severe shellfish reactions, particularly if your asthma is poorly controlled. Plus, if you have reacted to a very small amount of shellfish, you likely have a severe allergy.
#11 Shellfish allergy – PubMed
https://pubmed.ncbi.nlm.nih.gov/20412131/
Seafood plays an important role in human nutrition and health. […] Adverse reactions to seafood are often generated by contaminants but can also be mediated by the immune system and cause allergies. […] Allergic reactions to 'shellfish’, which comprises the groups of crustaceans and molluscs, can generate clinical symptoms ranging from mild urticaria and oral allergy syndrome to life-threatening anaphylactic reactions. […] The major shellfish allergen is tropomyosin, although other allergens may play an important part in allergenicity such as arginine kinase and myosin light chain. […] Current observations regard tropomyosin to be the major allergen responsible for molecular and clinical cross-reactivity between crustaceans and molluscs, but also to other inhaled invertebrates such as house dust mites and insects. […] Future research on the molecular structure of tropomyosins with a focus on the immunological and particularly clinical cross-reactivity will improve diagnosis and management of this potentially life-threatening allergy and is essential for future immunotherapy.
#12 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. […] The major allergens in shellfish allergy are muscle proteins called tropomyosins. Other allergens in shellfish allergy include myosin light chain (a muscle protein), arginine kinase (an enzyme), and hemocyanin (a protein in mollusks that carries oxygen). […] Most allergic reactions occur in response to recognition to the above allergens by allergy antibodies known as IgE antibodies. After exposure, the body produces antigen-specific (for example tropomyosin-specific) allergy IgE antibodies. These specific IgE antibodies bind to mast cells (a specific type of immune cell), and can also bind to allergens (like tropomyosin) when exposed. Binding the allergen to the specific IgEs on mast cells spurs an allergic immune response, prompting mast cells to release histamine and other inflammatory chemicals to produce allergy symptoms.
#13 Shellfish allergy – Wikipedia
https://en.wikipedia.org/wiki/Shellfish_allergy
Activated mast cells and basophils undergo a process called degranulation, during which they release histamine and other inflammatory chemical mediators called (cytokines, interleukins, leukotrienes, and prostaglandins) into the surrounding tissue causing several systemic effects, such as vasodilation, mucous secretion, nerve stimulation, and smooth-muscle contraction. […] After the chemical mediators of the acute response subside, late-phase responses can often occur due to the migration of other white blood cells such as neutrophils, lymphocytes, eosinophils, and macrophages to the initial reaction sites. […] In addition to IgE-mediated responses, shellfish allergy can manifest as atopic dermatitis, especially in infants and young children. […] Several proteins from shellfish are either clearly involved in allergenic reactions or suspected to be. Tropomyosin, arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein are widely present across shellfish species.
#14 IgE-Mediated Shellfish Allergy in Children
https://www.mdpi.com/2072-6643/15/12/2714
Shellfish, including various species of mollusks (e.g., mussels, clams, and oysters) and crustaceans (e.g., shrimp, prawn, lobster, and crab), have been a keystone of healthy dietary recommendations due to their valuable protein content. […] Adverse reactions to shellfish are classified into different groups: (1) Immunological reactions, including IgE and non-IgE allergic reactions; (2) non-immunological reactions, including toxic reactions and food intolerance. The IgE-mediated reactions occur within about two hours after ingestion of the shellfish and range from urticaria, angioedema, nausea, and vomiting to respiratory signs and symptoms such as bronchospasm, laryngeal oedema, and anaphylaxis. […] The most common allergenic proteins involved in IgE-mediated allergic reactions to shellfish include tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, troponin c, and triosephosphate isomerase.
#15 IgE-Mediated Shellfish Allergy in Children
https://www.mdpi.com/2072-6643/15/12/2714
Shellfish, including various species of mollusks (e.g., mussels, clams, and oysters) and crustaceans (e.g., shrimp, prawn, lobster, and crab), have been a keystone of healthy dietary recommendations due to their valuable protein content. […] Adverse reactions to shellfish are classified into different groups: (1) Immunological reactions, including IgE and non-IgE allergic reactions; (2) non-immunological reactions, including toxic reactions and food intolerance. The IgE-mediated reactions occur within about two hours after ingestion of the shellfish and range from urticaria, angioedema, nausea, and vomiting to respiratory signs and symptoms such as bronchospasm, laryngeal oedema, and anaphylaxis. […] The most common allergenic proteins involved in IgE-mediated allergic reactions to shellfish include tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, troponin c, and triosephosphate isomerase.
#16 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. […] The major allergens in shellfish allergy are muscle proteins called tropomyosins. Other allergens in shellfish allergy include myosin light chain (a muscle protein), arginine kinase (an enzyme), and hemocyanin (a protein in mollusks that carries oxygen). […] Most allergic reactions occur in response to recognition to the above allergens by allergy antibodies known as IgE antibodies. After exposure, the body produces antigen-specific (for example tropomyosin-specific) allergy IgE antibodies. These specific IgE antibodies bind to mast cells (a specific type of immune cell), and can also bind to allergens (like tropomyosin) when exposed. Binding the allergen to the specific IgEs on mast cells spurs an allergic immune response, prompting mast cells to release histamine and other inflammatory chemicals to produce allergy symptoms.
#17
https://link.springer.com/article/10.1007/s40629-016-0124-2
Shellfish belongs to The Big 8 food groups causing allergy, which often does not outgrow during childhood. […] Several pan-allergens are characterized in detail, including tropomyosin and arginine kinase, responsible for clinical cross-reactivity with other invertebrate allergen sources, embracing mites, insects, and parasites. […] Currently, at least seven different shellfish allergens have been identified, mostly from crustaceans. […] Tropomyosin (TM) is the major allergenic protein across all edible crustacean and mollusk species. More than 60 % of shellfish allergic patients are sensitized and react to TM, often leading to severe systemic reactions. […] This allergen is an alpha-helical coiled-coil dimeric protein that binds along the length of actin and regulates the cooperation of troponin and myosin, thus controlling the contraction of muscle fibers.
#18 Shellfish Allergen Facts, Symptoms, and Treatment | Allergy Insider
https://www.thermofisher.com/allergy/us/en/allergen-fact-sheets/shellfish.html
Shellfish allergy can occur in children, but 60 percent of allergic individuals experience their first related reactions as adults. […] Since people who react to one type of shellfish are likely to react to other members of the same group (i.e., crustaceans or mollusks), there is a high risk of reactions due to cross-contamination, which can easily occur in fish markets and during fish preparation. […] Some people with shellfish allergy may also experience symptoms when eating other seemingly unrelated foods. This is called cross-reactivity and occurs when your body’s immune system identifies the proteins, or components, in different substances as being structurally similar or biologically related, thus triggering a response. […] Rather than destroying allergens in shellfish, heat processing and pressure treatment may enhance allergenic activity. As such, cooked shellfish may actually be more allergenic than raw iterations.
#19 Shellfish allergy – Wikipedia
https://en.wikipedia.org/wiki/Shellfish_allergy
Shellfish allergy is an immune hypersensitivity to proteins found in shellfish. […] The immune system overreacts to proteins found in shellfish, most commonly to tropomyosin, but often to other proteins, such as arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein. […] Allergic reactions are hyperactive responses of the immune system to generally innocuous substances, such as food proteins. […] The pathophysiology of allergic responses can be divided into two time periods: The first is an acute response that occurs within minutes after exposure to an allergen. […] In the early stages of acute allergic reaction, lymphocytes previously sensitized to a specific protein or protein fraction react by quickly producing a particular type of antibody known as secreted IgE (sIgE), which circulates in the blood and binds to IgE-specific receptors on the surface of other kinds of immune cells called mast cells and basophils.
#20 Shellfish allergy – Wikipedia
https://en.wikipedia.org/wiki/Shellfish_allergy
Activated mast cells and basophils undergo a process called degranulation, during which they release histamine and other inflammatory chemical mediators called (cytokines, interleukins, leukotrienes, and prostaglandins) into the surrounding tissue causing several systemic effects, such as vasodilation, mucous secretion, nerve stimulation, and smooth-muscle contraction. […] After the chemical mediators of the acute response subside, late-phase responses can often occur due to the migration of other white blood cells such as neutrophils, lymphocytes, eosinophils, and macrophages to the initial reaction sites. […] In addition to IgE-mediated responses, shellfish allergy can manifest as atopic dermatitis, especially in infants and young children. […] Several proteins from shellfish are either clearly involved in allergenic reactions or suspected to be. Tropomyosin, arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein are widely present across shellfish species.
#21 IgE-Mediated Shellfish Allergy in Children
https://www.mdpi.com/2072-6643/15/12/2714
Shellfish, including various species of mollusks (e.g., mussels, clams, and oysters) and crustaceans (e.g., shrimp, prawn, lobster, and crab), have been a keystone of healthy dietary recommendations due to their valuable protein content. […] Adverse reactions to shellfish are classified into different groups: (1) Immunological reactions, including IgE and non-IgE allergic reactions; (2) non-immunological reactions, including toxic reactions and food intolerance. The IgE-mediated reactions occur within about two hours after ingestion of the shellfish and range from urticaria, angioedema, nausea, and vomiting to respiratory signs and symptoms such as bronchospasm, laryngeal oedema, and anaphylaxis. […] The most common allergenic proteins involved in IgE-mediated allergic reactions to shellfish include tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, troponin c, and triosephosphate isomerase.
#22 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The immunotherapeutic values of MEM49 and MED171 are thus highlighted by their capacity to induce IgG with validated inhibitory functions. […] DNA vaccine-based immunotherapy is another emerging trend in the treatment of allergies, as it has many advantages over traditional protein-based vaccines. […] The cross-reactivity of tropomyosins among arthropods and the clinical contribution of shellfish allergens other than tropomyosin add complexity to the precise diagnosis and design of AIT for shellfish allergy.
#23
https://link.springer.com/article/10.1007/s40629-016-0124-2
The primary structure is highly conserved across various invertebrate species. This seems to be the main reason for high IgE-mediated allergenic cross-reactivity across various shellfish species as described below in detail. […] True sensitization to shellfish specific allergens can be hampered due the highly cross-reactive nature of some allergenic proteins. The most well known pan-allergen is tropomyosin, being the major cause for reported clinical cross-reactivity among and between crustaceans and mollusks, but also other invertebrates, including mites, cockroaches, and parasites. […] It is known that tropomyosin has mainly linear IgE epitopes and is of great importance in determining the degree of cross-reactivity between different shellfish species. […] Increasingly important seems to be IgE cross-sensitization between tropomyosin from shellfish and other important allergenic invertebrates, including dust-mites and cockroaches. […] However, an in-depth investigation into the conservation or relevance of specific IgE epitopes between pan-allergens from crustaceans and mollusks and clinical cross-reactivity to mites and cockroaches has not been conducted or confirmed using a larger number of shellfish allergic patients.
#24 Food Allergy & Anaphylaxis – Food Allergens – Crustacean Shellfish | FAACT
https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/crustacean-shellfish/
Shellfish allergy is an IgE antibody-mediated reaction to proteins found in crustacean or mollusk family shellfish and is a common cause of anaphylaxis of foods. […] The major protein that causes allergy in shellfish allergic individuals is called tropomyosin. This is highly shared among both species of shellfish, and also in the shells of invertebrates such as the common dust mite (which are also arthropods). […] Tropomyosin cross-reactivity has actually caused positive crustacean shellfish allergen testing among religiously observant individuals who do not eat shellfish (e.g. Orthodox Jewish individuals). […] The strength of shellfish protein cross-reactivity explains a common observation that one may test positive to multiple species within the crustacean family, or mollusk family. […] There is some risk of clinically reacting to another crustacean (or mollusk) member if there is allergy to one member, but there is less risk of clinical cross-reactivity between crustaceans and mollusks (though this still occurs in some).
#25 Food Allergy & Anaphylaxis – Food Allergens – Crustacean Shellfish | FAACT
https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/crustacean-shellfish/
Shellfish allergy is an IgE antibody-mediated reaction to proteins found in crustacean or mollusk family shellfish and is a common cause of anaphylaxis of foods. […] The major protein that causes allergy in shellfish allergic individuals is called tropomyosin. This is highly shared among both species of shellfish, and also in the shells of invertebrates such as the common dust mite (which are also arthropods). […] Tropomyosin cross-reactivity has actually caused positive crustacean shellfish allergen testing among religiously observant individuals who do not eat shellfish (e.g. Orthodox Jewish individuals). […] The strength of shellfish protein cross-reactivity explains a common observation that one may test positive to multiple species within the crustacean family, or mollusk family. […] There is some risk of clinically reacting to another crustacean (or mollusk) member if there is allergy to one member, but there is less risk of clinical cross-reactivity between crustaceans and mollusks (though this still occurs in some).
#26 Shellfish allergy – PubMed
https://pubmed.ncbi.nlm.nih.gov/20412131/
Seafood plays an important role in human nutrition and health. […] Adverse reactions to seafood are often generated by contaminants but can also be mediated by the immune system and cause allergies. […] Allergic reactions to 'shellfish’, which comprises the groups of crustaceans and molluscs, can generate clinical symptoms ranging from mild urticaria and oral allergy syndrome to life-threatening anaphylactic reactions. […] The major shellfish allergen is tropomyosin, although other allergens may play an important part in allergenicity such as arginine kinase and myosin light chain. […] Current observations regard tropomyosin to be the major allergen responsible for molecular and clinical cross-reactivity between crustaceans and molluscs, but also to other inhaled invertebrates such as house dust mites and insects. […] Future research on the molecular structure of tropomyosins with a focus on the immunological and particularly clinical cross-reactivity will improve diagnosis and management of this potentially life-threatening allergy and is essential for future immunotherapy.
#27 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. The major allergen in shellfish allergy is tropomyosin, a pan-allergen that is also found in house dust mites and cockroaches. Tropomyosins from house dust mites (HDMs) have a high sequence homology to shellfish tropomyosins, and cross-reactivity between HDM and shrimp tropomyosins has been demonstrated. Exposure to inhaled tropomyosins from house dust mites has been postulated to be the primary sensitizer for shellfish allergy, in a reaction analogous to the oral allergy (inhalant-food) syndrome. […] Current data supports the hypothesis that tropomyosin is the link between HDM and shellfish allergies. The role of tropomyosin in HDM and shellfish allergies is a fertile field for investigation as it may provide novel immunotherapeutic strategies for shellfish allergy.
#28 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. The major allergen in shellfish allergy is tropomyosin, a pan-allergen that is also found in house dust mites and cockroaches. Tropomyosins from house dust mites (HDMs) have a high sequence homology to shellfish tropomyosins, and cross-reactivity between HDM and shrimp tropomyosins has been demonstrated. Exposure to inhaled tropomyosins from house dust mites has been postulated to be the primary sensitizer for shellfish allergy, in a reaction analogous to the oral allergy (inhalant-food) syndrome. […] Current data supports the hypothesis that tropomyosin is the link between HDM and shellfish allergies. The role of tropomyosin in HDM and shellfish allergies is a fertile field for investigation as it may provide novel immunotherapeutic strategies for shellfish allergy.
#29 AAIR :: Allergy, Asthma & Immunology Research
https://e-aair.org/DOIx.php?id=10.4168/aair.2016.8.2.101
The major allergen in shrimp and shellfish allergies is tropomyosin, a pan-allergen involved in muscle contraction in invertebrates. […] This review explores the hypothesis that inhalant exposure to tropomyosins from HDMs is the primary sensitizer for shellfish allergies, and IgE cross-reactivity with shellfish tropomyosins accounting for mild oral allergies upon consumption of shellfish. […] This hypothesis is supported by intriguing epidemiological, clinical, and immunochemical data that reinforces this HDM and shellfish allergy link and that tropomyosin plays a major role in these interactions. […] The effect of HDM immunotherapy on shellfish allergy provides evidence for the link between HDM and shellfish tropomyosins. […] Shellfish sensitization has been shown to correlate with HDM sensitization and allergy in several different populations.
#30 Azthena logo with the word Azthena
https://www.news-medical.net/news/20210127/Black-children-have-significantly-higher-rates-of-shellfish-and-fish-allergies-than-white-children.aspx
Black children have significantly higher rates of shellfish and fish allergies than white children, confirming that race plays an important role in how children are affected by food allergies, researchers at Rush University Medical Center have found. […] Researchers suspect that shellfish allergy may occur from inhaling tropomyosin, the protein of two common household allergens, dust mite and cockroach, which share 80% of amino acid sequencing with shellfish. […] Cockroach exposure may be the mechanism by which children develop a shellfish allergy, because higher levels of cockroach allergen have been found in lower socioeconomic, inner-city neighborhoods where many Black children live. […] While scientists are still trying to figure out the exact mechanism of the allergy, the findings provide further insight into the importance of reducing Black children’s exposure to cockroaches.
#31 Azthena logo with the word Azthena
https://www.news-medical.net/news/20210127/Black-children-have-significantly-higher-rates-of-shellfish-and-fish-allergies-than-white-children.aspx
Black children have significantly higher rates of shellfish and fish allergies than white children, confirming that race plays an important role in how children are affected by food allergies, researchers at Rush University Medical Center have found. […] Researchers suspect that shellfish allergy may occur from inhaling tropomyosin, the protein of two common household allergens, dust mite and cockroach, which share 80% of amino acid sequencing with shellfish. […] Cockroach exposure may be the mechanism by which children develop a shellfish allergy, because higher levels of cockroach allergen have been found in lower socioeconomic, inner-city neighborhoods where many Black children live. […] While scientists are still trying to figure out the exact mechanism of the allergy, the findings provide further insight into the importance of reducing Black children’s exposure to cockroaches.
#32 AAIR :: Allergy, Asthma & Immunology Research
https://e-aair.org/DOIx.php?id=10.4168/aair.2016.8.2.101
These findings suggest that HDMs are the likely primary sensitizer for shrimp allergy in these patients living in warm humid climates. […] Taken together, these findings suggest that HDMs are the likely primary sensitizer for shrimp allergy in these patients living in warm humid climates. […] Tropomyosin remains the most thoroughly investigated and most prevalent allergen in shellfish allergy, with considerable evidence of cross-reactivity with HDMs, snails, and other molluscs. […] We have reviewed the evidence to support the hypothesis that inhaled tropomyosins from HDMs are the primary sensitizer for shellfish allergy in warm and humid tropical climates.
#33 Understanding Seafood Allergies | Asthma Center
https://www.asthmacenter.com/understanding-seafood-allergies/
Cross-reactive allergens are similar proteins present in different substances. The proteins share the majority of amino acid sequences, the building blocks of protein, stimulating production of allergy antibodies (IgEs) that can react to similar appearing proteins across different substances. 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. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.
#34 Understanding Seafood Allergies | Asthma Center
https://www.asthmacenter.com/understanding-seafood-allergies/
Cross-reactive allergens are similar proteins present in different substances. The proteins share the majority of amino acid sequences, the building blocks of protein, stimulating production of allergy antibodies (IgEs) that can react to similar appearing proteins across different substances. 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. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.
#35 Understanding Seafood Allergies | Asthma Center
https://www.asthmacenter.com/understanding-seafood-allergies/
Cross-reactive allergens are similar proteins present in different substances. The proteins share the majority of amino acid sequences, the building blocks of protein, stimulating production of allergy antibodies (IgEs) that can react to similar appearing proteins across different substances. 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. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.
#36 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
Shellfish allergy caused by undesirable immunological responses upon ingestion of crustaceans and mollusks is a common cause of food allergy, especially in the Asia-Pacific region. […] Knowledge gained on the identifications and defining the immuno-molecular features of different shellfish allergens over the past two decades have gradually translated into the design of new diagnostic and treatment options for shellfish allergy. […] The muscle protein tropomyosin is the major cross-reactive allergen, which is a coiled-coil structured and heat-stable protein containing 276â284 amino acid residues with a molecular weight of 34â38 kDa. […] Sensitization to tropomyosin ranged from 23% to 83% of the subjects depending on the geographic populations while IgE against whole shrimp extract was present in 94% of subjects, suggesting that there are other minor shellfish allergens.
#37
https://www.wyndly.com/blogs/learn/shellfish-allergy?srsltid=AfmBOoq6ct2ZvomV-p_R43cUe5gkDR_j1cthKoDkg1_hrX7KG-GsHsW6
A shellfish allergy is a hypersensitive immune response to the proteins found in shellfish, causing an individual to develop symptoms upon ingestion. […] The cause of a shellfish allergy is the immune system misidentifying certain proteins found in shellfish as harmful. This triggers an allergic reaction whenever shellfish is consumed. Both genetic and environmental factors can contribute to the development of a shellfish allergy. […] Genetic predisposition plays a significant role in the development of shellfish allergies. If a close family member, such as a parent or sibling, has a shellfish allergy or any other type of food allergy, you’re more likely to develop one too. This is due to inherited genes that can make you susceptible to allergic reactions. […] Environment also influences the development of shellfish allergies. People who live in coastal areas and consume a lot of shellfish are more likely to develop an allergy. Additionally, exposure to cockroaches and dust mites, which share similar proteins with shellfish, may increase the risk. It’s an example of cross-reactivity, where the immune system reacts to similar proteins found in different substances. Understanding these causes can help in managing shellfish allergies, and underlines the importance of a proper skin allergy test for accurate diagnosis. […] Shellfish allergies are typically triggered by proteins found in shellfish species like shrimp, lobster, and crab. The main culprit is often a protein called tropomyosin. When this protein enters the body, the immune system can mistakenly identify it as a threat, leading to allergic reactions.
#38
https://www.wyndly.com/blogs/learn/shellfish-allergy?srsltid=AfmBOoq6ct2ZvomV-p_R43cUe5gkDR_j1cthKoDkg1_hrX7KG-GsHsW6
A shellfish allergy is a hypersensitive immune response to the proteins found in shellfish, causing an individual to develop symptoms upon ingestion. […] The cause of a shellfish allergy is the immune system misidentifying certain proteins found in shellfish as harmful. This triggers an allergic reaction whenever shellfish is consumed. Both genetic and environmental factors can contribute to the development of a shellfish allergy. […] Genetic predisposition plays a significant role in the development of shellfish allergies. If a close family member, such as a parent or sibling, has a shellfish allergy or any other type of food allergy, you’re more likely to develop one too. This is due to inherited genes that can make you susceptible to allergic reactions. […] Environment also influences the development of shellfish allergies. People who live in coastal areas and consume a lot of shellfish are more likely to develop an allergy. Additionally, exposure to cockroaches and dust mites, which share similar proteins with shellfish, may increase the risk. It’s an example of cross-reactivity, where the immune system reacts to similar proteins found in different substances. Understanding these causes can help in managing shellfish allergies, and underlines the importance of a proper skin allergy test for accurate diagnosis. […] Shellfish allergies are typically triggered by proteins found in shellfish species like shrimp, lobster, and crab. The main culprit is often a protein called tropomyosin. When this protein enters the body, the immune system can mistakenly identify it as a threat, leading to allergic reactions.
#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
Food allergies in general result from an immune system overreaction. The immune system defends the body from invaders, such as infections. A food allergy occurs when the body identifies a food substance (known as an allergen) as a foreign invader in genetically susceptible individuals. This leads to an army of immune players orchestrating a series of reactions aiming at removing the invader. These reactions are manifested as allergy. […] There are many known allergens that might cause shellfish allergy. In fact, our review identified 49 crustacean allergens and eight in the mollusk family. However, among all allergens, tropomyosin is best recognized as the major allergen and the most well studied shellfish allergen. It is also common in arthropods, like house dust mites and cockroach. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life of patients. 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. It is our hope that effective allergen specific immunotherapy will improve the quality of life in affected individuals. […] Recent preclinical studies highlight the potential of probiotic supplementation to restore oral tolerance against shrimp allergy. A combination of probiotics and oral immunotherapy may be a possible strategy to enhance the safety and efficacy of allergen-specific immunotherapy.
#40
https://www.wyndly.com/blogs/learn/shellfish-allergy?srsltid=AfmBOoq6ct2ZvomV-p_R43cUe5gkDR_j1cthKoDkg1_hrX7KG-GsHsW6
A shellfish allergy is a hypersensitive immune response to the proteins found in shellfish, causing an individual to develop symptoms upon ingestion. […] The cause of a shellfish allergy is the immune system misidentifying certain proteins found in shellfish as harmful. This triggers an allergic reaction whenever shellfish is consumed. Both genetic and environmental factors can contribute to the development of a shellfish allergy. […] Genetic predisposition plays a significant role in the development of shellfish allergies. If a close family member, such as a parent or sibling, has a shellfish allergy or any other type of food allergy, you’re more likely to develop one too. This is due to inherited genes that can make you susceptible to allergic reactions. […] Environment also influences the development of shellfish allergies. People who live in coastal areas and consume a lot of shellfish are more likely to develop an allergy. Additionally, exposure to cockroaches and dust mites, which share similar proteins with shellfish, may increase the risk. It’s an example of cross-reactivity, where the immune system reacts to similar proteins found in different substances. Understanding these causes can help in managing shellfish allergies, and underlines the importance of a proper skin allergy test for accurate diagnosis. […] Shellfish allergies are typically triggered by proteins found in shellfish species like shrimp, lobster, and crab. The main culprit is often a protein called tropomyosin. When this protein enters the body, the immune system can mistakenly identify it as a threat, leading to allergic reactions.
#41
https://www.wyndly.com/blogs/learn/shellfish-allergy?srsltid=AfmBOoq6ct2ZvomV-p_R43cUe5gkDR_j1cthKoDkg1_hrX7KG-GsHsW6
A shellfish allergy is a hypersensitive immune response to the proteins found in shellfish, causing an individual to develop symptoms upon ingestion. […] The cause of a shellfish allergy is the immune system misidentifying certain proteins found in shellfish as harmful. This triggers an allergic reaction whenever shellfish is consumed. Both genetic and environmental factors can contribute to the development of a shellfish allergy. […] Genetic predisposition plays a significant role in the development of shellfish allergies. If a close family member, such as a parent or sibling, has a shellfish allergy or any other type of food allergy, you’re more likely to develop one too. This is due to inherited genes that can make you susceptible to allergic reactions. […] Environment also influences the development of shellfish allergies. People who live in coastal areas and consume a lot of shellfish are more likely to develop an allergy. Additionally, exposure to cockroaches and dust mites, which share similar proteins with shellfish, may increase the risk. It’s an example of cross-reactivity, where the immune system reacts to similar proteins found in different substances. Understanding these causes can help in managing shellfish allergies, and underlines the importance of a proper skin allergy test for accurate diagnosis. […] Shellfish allergies are typically triggered by proteins found in shellfish species like shrimp, lobster, and crab. The main culprit is often a protein called tropomyosin. When this protein enters the body, the immune system can mistakenly identify it as a threat, leading to allergic reactions.
#42 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The prevalence of shellfish allergy is generally higher among Asians. […] The shellfish types causing clinical allergy are, in decreasing incidence, shrimp, crab, lobster, clam, oyster and mussel. […] Despite technological advances, many potential shellfish allergens remain poorly characterized. […] The current AIT paradigm involves the administration of gradually increasing amounts of the allergen extracts or the recombinant allergens in an attempt to induce desensitization, and more preferentially, tolerance. […] Specific immunotherapy using the causal allergen is the conventional treatment option for most food allergies, but adverse events during treatment are likely. […] Modifying recombinant allergens to reduce their IgE reactivity and allergenicity is a core strategy in improving the safety of AIT.
#43 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The prevalence of shellfish allergy is generally higher among Asians. […] The shellfish types causing clinical allergy are, in decreasing incidence, shrimp, crab, lobster, clam, oyster and mussel. […] Despite technological advances, many potential shellfish allergens remain poorly characterized. […] The current AIT paradigm involves the administration of gradually increasing amounts of the allergen extracts or the recombinant allergens in an attempt to induce desensitization, and more preferentially, tolerance. […] Specific immunotherapy using the causal allergen is the conventional treatment option for most food allergies, but adverse events during treatment are likely. […] Modifying recombinant allergens to reduce their IgE reactivity and allergenicity is a core strategy in improving the safety of AIT.
#44 Shellfish Allergen Facts, Symptoms, and Treatment | Allergy Insider
https://www.thermofisher.com/allergy/us/en/allergen-fact-sheets/shellfish.html
Shellfish allergy can occur in children, but 60 percent of allergic individuals experience their first related reactions as adults. […] Since people who react to one type of shellfish are likely to react to other members of the same group (i.e., crustaceans or mollusks), there is a high risk of reactions due to cross-contamination, which can easily occur in fish markets and during fish preparation. […] Some people with shellfish allergy may also experience symptoms when eating other seemingly unrelated foods. This is called cross-reactivity and occurs when your body’s immune system identifies the proteins, or components, in different substances as being structurally similar or biologically related, thus triggering a response. […] Rather than destroying allergens in shellfish, heat processing and pressure treatment may enhance allergenic activity. As such, cooked shellfish may actually be more allergenic than raw iterations.
#45 CoxHealth | Shellfish Allergy
https://www.coxhealth.com/services/allergy-immunology/education-helpful-links/shellfish-allergy/
Allergy to shellfish is considered lifelong; once a person develops the allergy, it is unlikely that they will lose it. […] Approximately 60% of those with shellfish allergy first experienced an allergic reaction as an adult. […] Shellfish protein can become airborne in the steam released during cooking and may be a risk. Stay away from cooking areas.
#46 Can a Shellfish Allergy Develop Later in Life? | Food Allergies Atlanta
https://foodallergiesatlanta.com/food-allergy-blog/can-shellfish-allergy-develop-later/
Shellfish allergies are among the most severe types of food allergies, potentially causing anaphylaxis in extreme cases. Shellfish allergies can indeed develop later in life, potentially affecting adults of all ages. According to a study in The Journal of Allergy and Clinical Immunology, the mean age of adult-onset shellfish allergy was 28.3 years. Repeated exposure to shellfish may cause the immune system to become sensitized and eventually lead to an allergy. As people age, changes in the immune system may make them more susceptible to developing allergies. While allergies to milk, eggs and other foods are frequently outgrown as the immune system develops, shellfish allergies often persist throughout a person’s life. […] The exact reasons why shellfish allergies might develop later in life are unknown. However, various theories consider what may be happening.
#47 Can a Shellfish Allergy Develop Later in Life? | Food Allergies Atlanta
https://foodallergiesatlanta.com/food-allergy-blog/can-shellfish-allergy-develop-later/
Shellfish allergies are among the most severe types of food allergies, potentially causing anaphylaxis in extreme cases. Shellfish allergies can indeed develop later in life, potentially affecting adults of all ages. According to a study in The Journal of Allergy and Clinical Immunology, the mean age of adult-onset shellfish allergy was 28.3 years. Repeated exposure to shellfish may cause the immune system to become sensitized and eventually lead to an allergy. As people age, changes in the immune system may make them more susceptible to developing allergies. While allergies to milk, eggs and other foods are frequently outgrown as the immune system develops, shellfish allergies often persist throughout a person’s life. […] The exact reasons why shellfish allergies might develop later in life are unknown. However, various theories consider what may be happening.
#48 CoxHealth | Shellfish Allergy
https://www.coxhealth.com/services/allergy-immunology/education-helpful-links/shellfish-allergy/
Allergy to shellfish is considered lifelong; once a person develops the allergy, it is unlikely that they will lose it. […] Approximately 60% of those with shellfish allergy first experienced an allergic reaction as an adult. […] Shellfish protein can become airborne in the steam released during cooking and may be a risk. Stay away from cooking areas.
#49 Can a Shellfish Allergy Develop Later in Life? | Food Allergies Atlanta
https://foodallergiesatlanta.com/food-allergy-blog/can-shellfish-allergy-develop-later/
Shellfish allergies are among the most severe types of food allergies, potentially causing anaphylaxis in extreme cases. Shellfish allergies can indeed develop later in life, potentially affecting adults of all ages. According to a study in The Journal of Allergy and Clinical Immunology, the mean age of adult-onset shellfish allergy was 28.3 years. Repeated exposure to shellfish may cause the immune system to become sensitized and eventually lead to an allergy. As people age, changes in the immune system may make them more susceptible to developing allergies. While allergies to milk, eggs and other foods are frequently outgrown as the immune system develops, shellfish allergies often persist throughout a person’s life. […] The exact reasons why shellfish allergies might develop later in life are unknown. However, various theories consider what may be happening.
#50 Understanding Seafood Allergies | Asthma Center
https://www.asthmacenter.com/understanding-seafood-allergies/
Cross-reactive allergens are similar proteins present in different substances. The proteins share the majority of amino acid sequences, the building blocks of protein, stimulating production of allergy antibodies (IgEs) that can react to similar appearing proteins across different substances. 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. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.
#51 Understanding Seafood Allergies | Asthma Center
https://www.asthmacenter.com/understanding-seafood-allergies/
Cross-reactive allergens are similar proteins present in different substances. The proteins share the majority of amino acid sequences, the building blocks of protein, stimulating production of allergy antibodies (IgEs) that can react to similar appearing proteins across different substances. 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. […] Allergy to shellfish is usually not outgrown and persistent throughout life. The first line of treatment is thus strict avoidance of shellfish.
#52 Shellfish Allergy: Symptoms, Causes and Tricks to Manage
https://www.allergicliving.com/2023/02/14/shellfish-allergy-symptoms-causes-and-tricks-to-manage/
Shellfish allergy is an immune system response to the proteins found in certain types of seafood. Itâs the most common allergy in North American adults, often developing in adulthood. […] Shellfish allergy is IgE-mediated, which means the symptoms are caused by interaction between shellfish proteins and an antibody called IgE. […] The main allergen in shellfish is a protein called tropomyosin. In addition to being found in shellfish, itâs also in crickets, cockroaches and dust mites. […] Sicherer says itâs unclear why so many adults develop shellfish allergy, but one theory is that our constant exposure to dust mites in our mattresses, furnishings, carpets and other areas could be playing a role. […] According to Sicherer, shellfish allergy is especially sensitive to what are called co-factors, which make allergic reactions more likely. […] Unfortunately, there is currently no treatment for shellfish allergy, and it is rarely used in oral immunotherapy studies.
#53 Beyond the Plate: How Airborne Seafood Allergens Can Trigger Reactions
https://www.lafoodallergy.com/learn/beyond-the-plate-how-airborne-seafood-allergens-can-trigger-reactions
An airborne seafood allergy occurs when a person experiences allergic reactions after inhaling allergens released into the air during the cooking or preparation of seafood. Unlike typical food allergies, which require ingestion of the allergen, airborne allergies are triggered by inhaling particles, such as proteins, that become aerosolized during the cooking process. […] When seafood, particularly crustaceans like shrimp, crab, or lobster, is cooked, proteins like tropomyosin can become airborne, especially during boiling, steaming, or frying. These proteins can then be inhaled by individuals nearby, triggering allergic reactions in those who are sensitive to them. […] The immune system of individuals with airborne seafood allergies reacts to proteins released during the cooking process, such as tropomyosin. When these proteins become aerosolized and are inhaled, the immune system mistakenly identifies them as harmful invaders and triggers an allergic reaction. This reaction can happen quickly, depending on the amount of protein inhaled and the sensitivity of the individual.
#54 Beyond the Plate: How Airborne Seafood Allergens Can Trigger Reactions
https://www.lafoodallergy.com/learn/beyond-the-plate-how-airborne-seafood-allergens-can-trigger-reactions
An airborne seafood allergy occurs when a person experiences allergic reactions after inhaling allergens released into the air during the cooking or preparation of seafood. Unlike typical food allergies, which require ingestion of the allergen, airborne allergies are triggered by inhaling particles, such as proteins, that become aerosolized during the cooking process. […] When seafood, particularly crustaceans like shrimp, crab, or lobster, is cooked, proteins like tropomyosin can become airborne, especially during boiling, steaming, or frying. These proteins can then be inhaled by individuals nearby, triggering allergic reactions in those who are sensitive to them. […] The immune system of individuals with airborne seafood allergies reacts to proteins released during the cooking process, such as tropomyosin. When these proteins become aerosolized and are inhaled, the immune system mistakenly identifies them as harmful invaders and triggers an allergic reaction. This reaction can happen quickly, depending on the amount of protein inhaled and the sensitivity of the individual.
#55 Beyond the Plate: How Airborne Seafood Allergens Can Trigger Reactions
https://www.lafoodallergy.com/learn/beyond-the-plate-how-airborne-seafood-allergens-can-trigger-reactions
An airborne seafood allergy occurs when a person experiences allergic reactions after inhaling allergens released into the air during the cooking or preparation of seafood. Unlike typical food allergies, which require ingestion of the allergen, airborne allergies are triggered by inhaling particles, such as proteins, that become aerosolized during the cooking process. […] When seafood, particularly crustaceans like shrimp, crab, or lobster, is cooked, proteins like tropomyosin can become airborne, especially during boiling, steaming, or frying. These proteins can then be inhaled by individuals nearby, triggering allergic reactions in those who are sensitive to them. […] The immune system of individuals with airborne seafood allergies reacts to proteins released during the cooking process, such as tropomyosin. When these proteins become aerosolized and are inhaled, the immune system mistakenly identifies them as harmful invaders and triggers an allergic reaction. This reaction can happen quickly, depending on the amount of protein inhaled and the sensitivity of the individual.
#56 Beyond the Plate: How Airborne Seafood Allergens Can Trigger Reactions
https://www.lafoodallergy.com/learn/beyond-the-plate-how-airborne-seafood-allergens-can-trigger-reactions
Cooking methods like boiling, steaming, grilling, and frying are more likely to release allergenic proteins into the air, increasing the risk of exposure. For example, during the boiling of shrimp or lobster, steam carrying protein particles can spread throughout a kitchen or restaurant, affecting people nearby who are allergic. […] While airborne seafood allergies are more common among those with existing shellfish or fish allergies, anyone with a seafood allergy could potentially experience airborne reactions. However, the severity and likelihood of an airborne reaction vary from person to person.
#57 Beyond the Plate: How Airborne Seafood Allergens Can Trigger Reactions
https://www.lafoodallergy.com/learn/beyond-the-plate-how-airborne-seafood-allergens-can-trigger-reactions
Cooking methods like boiling, steaming, grilling, and frying are more likely to release allergenic proteins into the air, increasing the risk of exposure. For example, during the boiling of shrimp or lobster, steam carrying protein particles can spread throughout a kitchen or restaurant, affecting people nearby who are allergic. […] While airborne seafood allergies are more common among those with existing shellfish or fish allergies, anyone with a seafood allergy could potentially experience airborne reactions. However, the severity and likelihood of an airborne reaction vary from person to person.
#58 CoxHealth | Shellfish Allergy
https://www.coxhealth.com/services/allergy-immunology/education-helpful-links/shellfish-allergy/
Allergy to shellfish is considered lifelong; once a person develops the allergy, it is unlikely that they will lose it. […] Approximately 60% of those with shellfish allergy first experienced an allergic reaction as an adult. […] Shellfish protein can become airborne in the steam released during cooking and may be a risk. Stay away from cooking areas.
#59 Azthena logo with the word Azthena
https://www.news-medical.net/news/20210127/Black-children-have-significantly-higher-rates-of-shellfish-and-fish-allergies-than-white-children.aspx
The study showed that children with a shellfish allergy were more likely to have more severe asthma, while other food allergens were not associated with a diagnosis of asthma. […] A major concern is that there is a higher prevalence of asthma in African-American children with food allergies when compared with white children with food allergies.
#60 Azthena logo with the word Azthena
https://www.news-medical.net/news/20210127/Black-children-have-significantly-higher-rates-of-shellfish-and-fish-allergies-than-white-children.aspx
The study showed that children with a shellfish allergy were more likely to have more severe asthma, while other food allergens were not associated with a diagnosis of asthma. […] A major concern is that there is a higher prevalence of asthma in African-American children with food allergies when compared with white children with food allergies.
#61 Shellfish Allergen Facts, Symptoms, and Treatment | Allergy Insider
https://www.thermofisher.com/allergy/us/en/allergen-fact-sheets/shellfish.html
Shellfish consists of different types of proteins that all have different characteristics and different levels of risk for causing symptoms. […] Ingesting shellfish or mollusks may cause severe reaction, even anaphylaxis. […] Inhaling aerosol or dust or having skin contact may cause reactions. […] Other shellfish and crustaceans such as shrimp, crab, lobster, snail, and mollusks, as well as dust mites, may cause symptoms due to cross-reactivity. […] Highly heat stable, meaning both raw and extensively cooked food may cause symptoms. […] Because food allergic reactions are unpredictable and symptoms range from local to systemic, it is recommended that an epinephrine prescription be considered for any patient with an IgE-mediated food allergy. […] If you have asthma, you may face a higher risk of severe shellfish reactions, particularly if your asthma is poorly controlled. Plus, if you have reacted to a very small amount of shellfish, you likely have a severe allergy.
#62 Shellfish Allergen Facts, Symptoms, and Treatment | Allergy Insider
https://www.thermofisher.com/allergy/us/en/allergen-fact-sheets/shellfish.html
Shellfish consists of different types of proteins that all have different characteristics and different levels of risk for causing symptoms. […] Ingesting shellfish or mollusks may cause severe reaction, even anaphylaxis. […] Inhaling aerosol or dust or having skin contact may cause reactions. […] Other shellfish and crustaceans such as shrimp, crab, lobster, snail, and mollusks, as well as dust mites, may cause symptoms due to cross-reactivity. […] Highly heat stable, meaning both raw and extensively cooked food may cause symptoms. […] Because food allergic reactions are unpredictable and symptoms range from local to systemic, it is recommended that an epinephrine prescription be considered for any patient with an IgE-mediated food allergy. […] If you have asthma, you may face a higher risk of severe shellfish reactions, particularly if your asthma is poorly controlled. Plus, if you have reacted to a very small amount of shellfish, you likely have a severe allergy.
#63 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The prevalence of shellfish allergy is generally higher among Asians. […] The shellfish types causing clinical allergy are, in decreasing incidence, shrimp, crab, lobster, clam, oyster and mussel. […] Despite technological advances, many potential shellfish allergens remain poorly characterized. […] The current AIT paradigm involves the administration of gradually increasing amounts of the allergen extracts or the recombinant allergens in an attempt to induce desensitization, and more preferentially, tolerance. […] Specific immunotherapy using the causal allergen is the conventional treatment option for most food allergies, but adverse events during treatment are likely. […] Modifying recombinant allergens to reduce their IgE reactivity and allergenicity is a core strategy in improving the safety of AIT.
#64 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The prevalence of shellfish allergy is generally higher among Asians. […] The shellfish types causing clinical allergy are, in decreasing incidence, shrimp, crab, lobster, clam, oyster and mussel. […] Despite technological advances, many potential shellfish allergens remain poorly characterized. […] The current AIT paradigm involves the administration of gradually increasing amounts of the allergen extracts or the recombinant allergens in an attempt to induce desensitization, and more preferentially, tolerance. […] Specific immunotherapy using the causal allergen is the conventional treatment option for most food allergies, but adverse events during treatment are likely. […] Modifying recombinant allergens to reduce their IgE reactivity and allergenicity is a core strategy in improving the safety of AIT.
#65 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The prevalence of shellfish allergy is generally higher among Asians. […] The shellfish types causing clinical allergy are, in decreasing incidence, shrimp, crab, lobster, clam, oyster and mussel. […] Despite technological advances, many potential shellfish allergens remain poorly characterized. […] The current AIT paradigm involves the administration of gradually increasing amounts of the allergen extracts or the recombinant allergens in an attempt to induce desensitization, and more preferentially, tolerance. […] Specific immunotherapy using the causal allergen is the conventional treatment option for most food allergies, but adverse events during treatment are likely. […] Modifying recombinant allergens to reduce their IgE reactivity and allergenicity is a core strategy in improving the safety of AIT.
#66 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The prevalence of shellfish allergy is generally higher among Asians. […] The shellfish types causing clinical allergy are, in decreasing incidence, shrimp, crab, lobster, clam, oyster and mussel. […] Despite technological advances, many potential shellfish allergens remain poorly characterized. […] The current AIT paradigm involves the administration of gradually increasing amounts of the allergen extracts or the recombinant allergens in an attempt to induce desensitization, and more preferentially, tolerance. […] Specific immunotherapy using the causal allergen is the conventional treatment option for most food allergies, but adverse events during treatment are likely. […] Modifying recombinant allergens to reduce their IgE reactivity and allergenicity is a core strategy in improving the safety of AIT.
#67 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The immunotherapeutic values of MEM49 and MED171 are thus highlighted by their capacity to induce IgG with validated inhibitory functions. […] DNA vaccine-based immunotherapy is another emerging trend in the treatment of allergies, as it has many advantages over traditional protein-based vaccines. […] The cross-reactivity of tropomyosins among arthropods and the clinical contribution of shellfish allergens other than tropomyosin add complexity to the precise diagnosis and design of AIT for shellfish allergy.
#68 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The immunotherapeutic values of MEM49 and MED171 are thus highlighted by their capacity to induce IgG with validated inhibitory functions. […] DNA vaccine-based immunotherapy is another emerging trend in the treatment of allergies, as it has many advantages over traditional protein-based vaccines. […] The cross-reactivity of tropomyosins among arthropods and the clinical contribution of shellfish allergens other than tropomyosin add complexity to the precise diagnosis and design of AIT for shellfish allergy.
#69 A DNA vaccine for shellfish allergy
https://axa-research.org/funded-projects/health/a-dna-vaccine-for-shellfish-allergy
Allergic reactions to food can range from mild to severe, the worst of which is a sudden, potentially life-threatening condition called anaphylaxis. […] Dr. Christine Yee Yan Wai aims to remedy this shortcoming by developing a clinically useful approach for decreasing sensitivity to shellfish allergens. […] More specifically, her project seeks to apply a promising new strategy of therapy antiallergic DNA vaccines to shellfish allergy. […] Antiallergic DNA vaccines use the same mechanisms, but instead of the allergen itself, this type of immunotherapy involves the introduction into the body of plasmid DNA encoding for a less dangerous form of the allergen. […] Recognising the potential of this novel method to treat shellfish allergies, the researcher focused her PhD on developing an effective DNA vaccine and testing it on animal models with induced allergy.
#70 A DNA vaccine for shellfish allergy
https://axa-research.org/funded-projects/health/a-dna-vaccine-for-shellfish-allergy
Allergic reactions to food can range from mild to severe, the worst of which is a sudden, potentially life-threatening condition called anaphylaxis. […] Dr. Christine Yee Yan Wai aims to remedy this shortcoming by developing a clinically useful approach for decreasing sensitivity to shellfish allergens. […] More specifically, her project seeks to apply a promising new strategy of therapy antiallergic DNA vaccines to shellfish allergy. […] Antiallergic DNA vaccines use the same mechanisms, but instead of the allergen itself, this type of immunotherapy involves the introduction into the body of plasmid DNA encoding for a less dangerous form of the allergen. […] Recognising the potential of this novel method to treat shellfish allergies, the researcher focused her PhD on developing an effective DNA vaccine and testing it on animal models with induced allergy.
#71 A DNA vaccine for shellfish allergy
https://axa-research.org/funded-projects/health/a-dna-vaccine-for-shellfish-allergy
Allergic reactions to food can range from mild to severe, the worst of which is a sudden, potentially life-threatening condition called anaphylaxis. […] Dr. Christine Yee Yan Wai aims to remedy this shortcoming by developing a clinically useful approach for decreasing sensitivity to shellfish allergens. […] More specifically, her project seeks to apply a promising new strategy of therapy antiallergic DNA vaccines to shellfish allergy. […] Antiallergic DNA vaccines use the same mechanisms, but instead of the allergen itself, this type of immunotherapy involves the introduction into the body of plasmid DNA encoding for a less dangerous form of the allergen. […] Recognising the potential of this novel method to treat shellfish allergies, the researcher focused her PhD on developing an effective DNA vaccine and testing it on animal models with induced allergy.
#72 A DNA vaccine for shellfish allergy
https://axa-research.org/funded-projects/health/a-dna-vaccine-for-shellfish-allergy
The delivery of MEM49-encoding DNA vaccine to mice pronouncedly ameliorated their allergic responses towards tropomyosin, she reports. […] One of the most important aspects of the project is indeed its ambition to gain a better understanding of how DNA vaccines affect the immune system precisely. […] Developing an effective treatment strategy is crucial if we want to improve the patients quality of life. […] Dr. Christine Yee Yan Wais project will not only help develop a safe and effective treatment but also provide important information for designing new therapeutical approaches for allergic patients in general.
#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
Food allergies in general result from an immune system overreaction. The immune system defends the body from invaders, such as infections. A food allergy occurs when the body identifies a food substance (known as an allergen) as a foreign invader in genetically susceptible individuals. This leads to an army of immune players orchestrating a series of reactions aiming at removing the invader. These reactions are manifested as allergy. […] There are many known allergens that might cause shellfish allergy. In fact, our review identified 49 crustacean allergens and eight in the mollusk family. However, among all allergens, tropomyosin is best recognized as the major allergen and the most well studied shellfish allergen. It is also common in arthropods, like house dust mites and cockroach. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life of patients. 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. It is our hope that effective allergen specific immunotherapy will improve the quality of life in affected individuals. […] Recent preclinical studies highlight the potential of probiotic supplementation to restore oral tolerance against shrimp allergy. A combination of probiotics and oral immunotherapy may be a possible strategy to enhance the safety and efficacy of allergen-specific immunotherapy.
#74 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
Food allergies in general result from an immune system overreaction. The immune system defends the body from invaders, such as infections. A food allergy occurs when the body identifies a food substance (known as an allergen) as a foreign invader in genetically susceptible individuals. This leads to an army of immune players orchestrating a series of reactions aiming at removing the invader. These reactions are manifested as allergy. […] There are many known allergens that might cause shellfish allergy. In fact, our review identified 49 crustacean allergens and eight in the mollusk family. However, among all allergens, tropomyosin is best recognized as the major allergen and the most well studied shellfish allergen. It is also common in arthropods, like house dust mites and cockroach. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life of patients. 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. It is our hope that effective allergen specific immunotherapy will improve the quality of life in affected individuals. […] Recent preclinical studies highlight the potential of probiotic supplementation to restore oral tolerance against shrimp allergy. A combination of probiotics and oral immunotherapy may be a possible strategy to enhance the safety and efficacy of allergen-specific immunotherapy.
#75 Shellfish allergies: can they be treated?
https://theconversation.com/shellfish-allergies-can-they-be-treated-112143
Shellfish allergy is a type of hyper-immune response mediated by Immunoglobulin E (IgE), an antibody produced by B cells. […] When someone who is allergic eats some shellfish, the allergens primary tropomyosin, a muscle protein bind with IgE. This allergen-IgE complex then cross-links on mast cells. These cells play a key role in the inflammatory process, by which they contain many granules rich in inflammatory mediators like histamine. Histamine can increase the permeability of the blood capillaries, exert effects on mucous glands and bronchila tubes, and is a central mediator of allergic reactions like itching. […] Active treatment options that would desensitize shellfish-allergic patients are unfortunately not yet available. […] Our research team therefore focused our effort to address these shortcomings through investigating the value of peptide-based oral immunotherapy, by which these peptides are short fragments of tropomyosin with molecular nature of modifying the immune system, and also by constructing hypoallergens of shrimp tropomyosin and hypoallergen-based vaccines.
#76 Shellfish allergies: can they be treated?
https://theconversation.com/shellfish-allergies-can-they-be-treated-112143
With the lower IgE reactivity, hypoallergens are of lower risk in triggering allergic reactions. […] This combinatorial approach offers the advantages of improved vaccine stability, relative ease of large-scale manufacture, reduced shots and treatment duration, and thus a lower cost of immunotherapy. […] From our animal experiments three shots of this hypoallergen-DNA vaccine resulted in the decrease of IgE level by 70%, accompanied by the increase in the number and activity of immune cells with regulatory functions. This suggests that this vaccine may be a valuable treatment for inducing immune tolerance against shellfish allergy achievable with much fewer injections and within shorter time period.
#77 Shellfish allergies: can they be treated?
https://theconversation.com/shellfish-allergies-can-they-be-treated-112143
With the lower IgE reactivity, hypoallergens are of lower risk in triggering allergic reactions. […] This combinatorial approach offers the advantages of improved vaccine stability, relative ease of large-scale manufacture, reduced shots and treatment duration, and thus a lower cost of immunotherapy. […] From our animal experiments three shots of this hypoallergen-DNA vaccine resulted in the decrease of IgE level by 70%, accompanied by the increase in the number and activity of immune cells with regulatory functions. This suggests that this vaccine may be a valuable treatment for inducing immune tolerance against shellfish allergy achievable with much fewer injections and within shorter time period.
#78 A DNA vaccine for shellfish allergy
https://axa-research.org/funded-projects/health/a-dna-vaccine-for-shellfish-allergy
The delivery of MEM49-encoding DNA vaccine to mice pronouncedly ameliorated their allergic responses towards tropomyosin, she reports. […] One of the most important aspects of the project is indeed its ambition to gain a better understanding of how DNA vaccines affect the immune system precisely. […] Developing an effective treatment strategy is crucial if we want to improve the patients quality of life. […] Dr. Christine Yee Yan Wais project will not only help develop a safe and effective treatment but also provide important information for designing new therapeutical approaches for allergic patients in general.
#79 A DNA vaccine for shellfish allergy
https://axa-research.org/funded-projects/health/a-dna-vaccine-for-shellfish-allergy
The delivery of MEM49-encoding DNA vaccine to mice pronouncedly ameliorated their allergic responses towards tropomyosin, she reports. […] One of the most important aspects of the project is indeed its ambition to gain a better understanding of how DNA vaccines affect the immune system precisely. […] Developing an effective treatment strategy is crucial if we want to improve the patients quality of life. […] Dr. Christine Yee Yan Wais project will not only help develop a safe and effective treatment but also provide important information for designing new therapeutical approaches for allergic patients in general.
#80 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
Shellfish allergy caused by undesirable immunological responses upon ingestion of crustaceans and mollusks is a common cause of food allergy, especially in the Asia-Pacific region. […] Knowledge gained on the identifications and defining the immuno-molecular features of different shellfish allergens over the past two decades have gradually translated into the design of new diagnostic and treatment options for shellfish allergy. […] The muscle protein tropomyosin is the major cross-reactive allergen, which is a coiled-coil structured and heat-stable protein containing 276â284 amino acid residues with a molecular weight of 34â38 kDa. […] Sensitization to tropomyosin ranged from 23% to 83% of the subjects depending on the geographic populations while IgE against whole shrimp extract was present in 94% of subjects, suggesting that there are other minor shellfish allergens.
#81 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. […] 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. Whatâs more, people who are allergic to shellfish donât necessarily have to eat it to develop a reaction. They may react if they are close to shellfish being cooked, or if their food came in contact with shellfish.
#82 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. […] 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. Whatâs more, people who are allergic to shellfish donât necessarily have to eat it to develop a reaction. They may react if they are close to shellfish being cooked, or if their food came in contact with shellfish.
#83
https://link.springer.com/article/10.1007/s40629-016-0124-2
The primary structure is highly conserved across various invertebrate species. This seems to be the main reason for high IgE-mediated allergenic cross-reactivity across various shellfish species as described below in detail. […] True sensitization to shellfish specific allergens can be hampered due the highly cross-reactive nature of some allergenic proteins. The most well known pan-allergen is tropomyosin, being the major cause for reported clinical cross-reactivity among and between crustaceans and mollusks, but also other invertebrates, including mites, cockroaches, and parasites. […] It is known that tropomyosin has mainly linear IgE epitopes and is of great importance in determining the degree of cross-reactivity between different shellfish species. […] Increasingly important seems to be IgE cross-sensitization between tropomyosin from shellfish and other important allergenic invertebrates, including dust-mites and cockroaches. […] However, an in-depth investigation into the conservation or relevance of specific IgE epitopes between pan-allergens from crustaceans and mollusks and clinical cross-reactivity to mites and cockroaches has not been conducted or confirmed using a larger number of shellfish allergic patients.
#84
https://link.springer.com/article/10.1007/s40629-016-0124-2
The primary structure is highly conserved across various invertebrate species. This seems to be the main reason for high IgE-mediated allergenic cross-reactivity across various shellfish species as described below in detail. […] True sensitization to shellfish specific allergens can be hampered due the highly cross-reactive nature of some allergenic proteins. The most well known pan-allergen is tropomyosin, being the major cause for reported clinical cross-reactivity among and between crustaceans and mollusks, but also other invertebrates, including mites, cockroaches, and parasites. […] It is known that tropomyosin has mainly linear IgE epitopes and is of great importance in determining the degree of cross-reactivity between different shellfish species. […] Increasingly important seems to be IgE cross-sensitization between tropomyosin from shellfish and other important allergenic invertebrates, including dust-mites and cockroaches. […] However, an in-depth investigation into the conservation or relevance of specific IgE epitopes between pan-allergens from crustaceans and mollusks and clinical cross-reactivity to mites and cockroaches has not been conducted or confirmed using a larger number of shellfish allergic patients.
#85
https://link.springer.com/article/10.1007/s40629-016-0124-2
The primary structure is highly conserved across various invertebrate species. This seems to be the main reason for high IgE-mediated allergenic cross-reactivity across various shellfish species as described below in detail. […] True sensitization to shellfish specific allergens can be hampered due the highly cross-reactive nature of some allergenic proteins. The most well known pan-allergen is tropomyosin, being the major cause for reported clinical cross-reactivity among and between crustaceans and mollusks, but also other invertebrates, including mites, cockroaches, and parasites. […] It is known that tropomyosin has mainly linear IgE epitopes and is of great importance in determining the degree of cross-reactivity between different shellfish species. […] Increasingly important seems to be IgE cross-sensitization between tropomyosin from shellfish and other important allergenic invertebrates, including dust-mites and cockroaches. […] However, an in-depth investigation into the conservation or relevance of specific IgE epitopes between pan-allergens from crustaceans and mollusks and clinical cross-reactivity to mites and cockroaches has not been conducted or confirmed using a larger number of shellfish allergic patients.
#86 Shellfish Allergy | Anaphylaxis UK
https://www.anaphylaxis.org.uk/fact-sheet/shellfish-allergy/
Shellfish allergy is a type of food allergy. Food allergy occurs when the bodys immune system wrongly identifies a food as a threat. When this happens, the body releases chemicals, such as histamine, in response. It is the release of these chemicals that causes symptoms. […] Most healthcare professionals consider an allergic reaction to be anaphylaxis when it involves difficulty breathing or affects the heart rhythm or blood pressure. Any one or more of the ABC symptoms above may be present. […] It is a common myth that people with shellfish allergy are likely to be allergic to radiocontrast dye containing iodine, which is sometimes used in medical procedures. This is incorrect and there is no link between shellfish allergy and symptoms caused by radiocontrast dye or iodine. Shellfish do contain a small amount of iodine, but allergic reactions to shellfish are caused by a protein found in the muscles of shellfish, not the iodine.
#87 Shellfish Allergy | Anaphylaxis UK
https://www.anaphylaxis.org.uk/fact-sheet/shellfish-allergy/
Shellfish allergy is a type of food allergy. Food allergy occurs when the bodys immune system wrongly identifies a food as a threat. When this happens, the body releases chemicals, such as histamine, in response. It is the release of these chemicals that causes symptoms. […] Most healthcare professionals consider an allergic reaction to be anaphylaxis when it involves difficulty breathing or affects the heart rhythm or blood pressure. Any one or more of the ABC symptoms above may be present. […] It is a common myth that people with shellfish allergy are likely to be allergic to radiocontrast dye containing iodine, which is sometimes used in medical procedures. This is incorrect and there is no link between shellfish allergy and symptoms caused by radiocontrast dye or iodine. Shellfish do contain a small amount of iodine, but allergic reactions to shellfish are caused by a protein found in the muscles of shellfish, not the iodine.
#88 Shellfish Allergies: Symptoms and Treatments
https://www.healthline.com/health/allergies/shellfish
Shellfish allergies are most often the immune systems response to a protein found in shellfish muscles called tropomyosin. Antibodies trigger the release of chemicals such as histamines to attack the tropomyosin. The histamine release leads to a number of symptoms that can range from mild to life-threatening. Symptoms of shellfish allergies tend to lean toward the severe. […] A study published in the Journal of Emergency Medicine concluded that iodine is not an allergen. According to the researchers, Allergies to shellfish, in particular, do not increase the risk of reaction to intravenous contrast any more that of other allergies.
#89 Shellfish Allergies: Symptoms and Treatments
https://www.healthline.com/health/allergies/shellfish
Shellfish allergies are most often the immune systems response to a protein found in shellfish muscles called tropomyosin. Antibodies trigger the release of chemicals such as histamines to attack the tropomyosin. The histamine release leads to a number of symptoms that can range from mild to life-threatening. Symptoms of shellfish allergies tend to lean toward the severe. […] A study published in the Journal of Emergency Medicine concluded that iodine is not an allergen. According to the researchers, Allergies to shellfish, in particular, do not increase the risk of reaction to intravenous contrast any more that of other allergies.
#90 'Iodine allergy’ label is misleading – Australian Prescriber
https://australianprescriber.tg.org.au/articles/iodine-allergy-label-is-misleading.html
’Iodine allergy’ is not an accurate label for patients who have had allergic reactions to iodinated radiological contrast media or iodinated antiseptics. […] Allergy to seafood has nothing to do with iodine content as it is caused by specific immunoglobulin E to proteins. […] Seafood allergy is not a specific risk factor for reactivity to iodinated radiological contrast media, but a history of any moderate or severe allergic disorder confers a slight increase in risk. […] Theoretically it is not possible to be allergic to elemental iodine or simple iodide salts (such as potassium iodide). Indeed no true allergy or anaphylaxis to iodine has been reported. […] Allergy to seafood (fish, crustaceans and molluscs) has nothing to do with iodine content. It is caused by specific IgE against allergenic proteins including, but not limited to, parvalbumins in fish and tropomyosins in crustaceans and molluscs.
#91 'Iodine allergy’ label is misleading – Australian Prescriber
https://australianprescriber.tg.org.au/articles/iodine-allergy-label-is-misleading.html
’Iodine allergy’ is not an accurate label for patients who have had allergic reactions to iodinated radiological contrast media or iodinated antiseptics. […] Allergy to seafood has nothing to do with iodine content as it is caused by specific immunoglobulin E to proteins. […] Seafood allergy is not a specific risk factor for reactivity to iodinated radiological contrast media, but a history of any moderate or severe allergic disorder confers a slight increase in risk. […] Theoretically it is not possible to be allergic to elemental iodine or simple iodide salts (such as potassium iodide). Indeed no true allergy or anaphylaxis to iodine has been reported. […] Allergy to seafood (fish, crustaceans and molluscs) has nothing to do with iodine content. It is caused by specific IgE against allergenic proteins including, but not limited to, parvalbumins in fish and tropomyosins in crustaceans and molluscs.
#92 'Iodine allergy’ label is misleading – Australian Prescriber
https://australianprescriber.tg.org.au/articles/iodine-allergy-label-is-misleading.html
While it is true that seafood may contain relatively high levels of iodine compared with other foods, the allergenic proteins are not iodinated and seafood allergy does not depend on the iodine content of the seafood. […] There is little evidence to support iodine as a cause of allergic reactions. Any reactions to substances containing iodine are probably caused by other parts of the molecule. The term 'iodine allergy’ is therefore misleading. […] Seafood allergy is not caused by the iodine contained in fish, crustaceans and molluscs. A history of seafood allergy does not therefore specifically contraindicate the use of iodinated contrast media.
#93 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The immunotherapeutic values of MEM49 and MED171 are thus highlighted by their capacity to induce IgG with validated inhibitory functions. […] DNA vaccine-based immunotherapy is another emerging trend in the treatment of allergies, as it has many advantages over traditional protein-based vaccines. […] The cross-reactivity of tropomyosins among arthropods and the clinical contribution of shellfish allergens other than tropomyosin add complexity to the precise diagnosis and design of AIT for shellfish allergy.
#94 Overcoming Shellfish Allergy: How Far Have We Come?
https://www.mdpi.com/1422-0067/21/6/2234
The prevalence of shellfish allergy is generally higher among Asians. […] The shellfish types causing clinical allergy are, in decreasing incidence, shrimp, crab, lobster, clam, oyster and mussel. […] Despite technological advances, many potential shellfish allergens remain poorly characterized. […] The current AIT paradigm involves the administration of gradually increasing amounts of the allergen extracts or the recombinant allergens in an attempt to induce desensitization, and more preferentially, tolerance. […] Specific immunotherapy using the causal allergen is the conventional treatment option for most food allergies, but adverse events during treatment are likely. […] Modifying recombinant allergens to reduce their IgE reactivity and allergenicity is a core strategy in improving the safety of AIT.
#95 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
Food allergies in general result from an immune system overreaction. The immune system defends the body from invaders, such as infections. A food allergy occurs when the body identifies a food substance (known as an allergen) as a foreign invader in genetically susceptible individuals. This leads to an army of immune players orchestrating a series of reactions aiming at removing the invader. These reactions are manifested as allergy. […] There are many known allergens that might cause shellfish allergy. In fact, our review identified 49 crustacean allergens and eight in the mollusk family. However, among all allergens, tropomyosin is best recognized as the major allergen and the most well studied shellfish allergen. It is also common in arthropods, like house dust mites and cockroach. […] Immunotherapies are designed to desensitize food-allergic patients and to restore food tolerance in order to improve the quality of life of patients. 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. It is our hope that effective allergen specific immunotherapy will improve the quality of life in affected individuals. […] Recent preclinical studies highlight the potential of probiotic supplementation to restore oral tolerance against shrimp allergy. A combination of probiotics and oral immunotherapy may be a possible strategy to enhance the safety and efficacy of allergen-specific immunotherapy.
#96 IgE-Mediated Shellfish Allergy in Children
https://researchonline.jcu.edu.au/79503/
Over the past decades, the knowledge gained on the identification of the molecular features of different shellfish allergens improved the diagnosis and the potential design of allergen immunotherapy for shellfish allergy. Unfortunately, immunotherapeutic studies and some diagnostic tools are still restricted in a research context and need to be validated before being implemented into clinical practice. However, they seem promising for improving management strategies for shellfish allergy. In this review, epidemiology, pathogenesis, clinical features, diagnosis, and management of shellfish allergies in children are presented. The cross-reactivity among different forms of shellfish and immunotherapeutic approaches, including unmodified allergens, hypoallergens, peptide-based, and DNA-based vaccines, are also addressed.
#97 Shellfish Allergy: Symptoms, Causes and Tricks to Manage
https://www.allergicliving.com/2023/02/14/shellfish-allergy-symptoms-causes-and-tricks-to-manage/
Shellfish allergy is an immune system response to the proteins found in certain types of seafood. Itâs the most common allergy in North American adults, often developing in adulthood. […] Shellfish allergy is IgE-mediated, which means the symptoms are caused by interaction between shellfish proteins and an antibody called IgE. […] The main allergen in shellfish is a protein called tropomyosin. In addition to being found in shellfish, itâs also in crickets, cockroaches and dust mites. […] Sicherer says itâs unclear why so many adults develop shellfish allergy, but one theory is that our constant exposure to dust mites in our mattresses, furnishings, carpets and other areas could be playing a role. […] According to Sicherer, shellfish allergy is especially sensitive to what are called co-factors, which make allergic reactions more likely. […] Unfortunately, there is currently no treatment for shellfish allergy, and it is rarely used in oral immunotherapy studies.
#98 Fish and Shellfish Allergy | Allergy UK | National Charity
https://www.allergyuk.org/resources/fish-and-shellfish-allergy-factsheet/