Usefulness of the Nasal Allergen Provocation Test in the Diagnosis of Shellfish Allergy

Background: Shellfish allergy is a major cause of food allergy and anaphylaxis worldwide. Several allergenic proteins have been described in the last few years, but the only diagnostic tool that still enables discrimination between allergic and nonallergic sensitized persons is the oral food challenge (OFC). Objective: The aim of this study was to evaluate the usefulness of the nasal allergen provocation test (NAPT) as a diagnostic tool in shellfish allergy. Methods: Forty-five patients with confirmed sensitization to shrimp by a positive skin prick test (SPT) result with a commercial shrimp extract were recruited and classified as sensitized-allergic or sensitized-nonallergic based on current tolerance to shrimp intake, the result of an OFC with a freeze-dried cooked shrimp mixture extract, or a recent history of anaphylaxis induced by shrimp ingestion. These patients and 10 controls not sensitized to shrimp underwent NAPT with a freeze-dried cooked shrimp mixture extract. The response was evaluated using acoustic rhinometry and a visual analog scale. Results: Significant differences (P=.001) were found between the sensitized-allergic group (18/20 positive NAPT, 90%) and both the sensitized-nonallergic group (2/18 positive NAPT, 11.1%) and controls (0/10 positive NAPT). NAPT enables differentiation between allergic and nonallergic persons with a sensitivity of 90%, specificity of 89%, positive predictive value of 90%, and negative predictive value of 89%. Conclusions: Our results indicate that NAPT makes it possible to differentiate between sensitized symptomatic patients and sensitized tolerant patients and could be a valuable diagnostic tool when assessing shrimp allergy (AU)

Shellfish allergy: unmet needs in diagnosis and treatment

Seafood is a major 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 cases of food allergy. Approximately 2.5% of the world's population has experienced an adverse reaction to seafood. Seafood allergy is one of the most frequent and lethal allergies that exist. The several allergenic proteins involved in allergic reactions that have been described in recent years include tropomyosin, arginine kinase, myosin light chain, and sarcoplasmic calcium-binding protein. Despite all the data reported in the last few years, shellfish allergy is still diagnosed and treated as it was 50 years ago. The only effective treatment to prevent allergic reactions to shellfish is avoidance. This review aims to update recently published data on shellfish allergy and to highlight those areas that have yet to be resolved

La alergia al marisco es una causa importante de alergia alimentaria y anafilaxia en todo el mundo. Los mariscos se incluyen entre los "ocho grandes" grupos de alimentos, responsables de más del 90% de todos los casos de alergia alimentaria. Aproximadamente el 2,5% de la población mundial ha experimentado alguna reacción adversa a los mariscos. La alergia al marisco es una de las alergias más frecuentes y letales que existen. Se han descrito varias proteínas alergénicas involucradas en las reacciones alérgicas en los últimos años: tropomiosina, arginina quinasa, cadena ligera de la miosina, proteína de unión a calcio, entre otras. A pesar de la información obtenida en los últimos años, la alergia a los mariscos todavía se diagnostica y trata como hace 50 años. Actualmente, el único tratamiento efectivo para prevenir reacciones alérgicas a los mariscos es la evitación. Esta revisión tiene como objetivo recoger todas las actualizaciones realizadas en las publicaciones de los últimos años y resaltar las cuestiones pendientes de resolver

Actin allergen of common periwinkle sea snail (littorina littorea)

No disponible

Troponin as a cause of hypersensitivity to barnacle

No disponible