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Shellfish allergy: unmet needs in diagnosis and treatment

Gelis S1, Rueda M2, Valero A1, Fernández EA3, Moran M3, Fernández-Caldas E3,4

1Department of Pneumology and Allergy, Hospital Clínic, Institut d´Investigacions Biomèdiques August Pi I Sunyer (IDIBAPS), Barcelona, Spain
2Allergology Department, Hospital Quirónsalud, Barcelona, Spain
3Inmunotek SL, Madrid, Spain
4University of South Florida College of Medicine, Tampa, Florida

J Investig Allergol Clin Immunol 2020; Vol. 30(6)
doi: 10.18176/jiaci.0565

Allergy to seafood is an important cause of food allergy and anaphylaxis worldwide. Shellfish is included among the “big eight” food groups, which are responsible for more than 90% of all food allergy cases. Approximately 2.5% of the world population had experienced some adverse reaction to seafood. It is one of the most frequent and lethal allergies that exist.
Several allergenic proteins involved in the allergic reactions have been described in the last years: Tropomyosin, Arginine Kinase, Myosin Light Chain, Sarcoplasmic Calcium-binding Protein, among other. Despite all the information that has been obtained in the last few years, seafood allergy is still diagnosed and treated as 50 years ago.The only effective treatment to prevent allergic reactions to shellfish is avoidance.
This review aims to update everything that has been published in recent years and highlight all that remains to be resolved.

Key words: Shellfish. Shrimp. Allergy. Allergens. Diagnosis. Food allergy