Subject(s)
Humans , Male , Middle Aged , Fish Products/adverse effects , Fishes , Food Hypersensitivity/diagnosis , Food Hypersensitivity/etiology , Skin Tests , ParvalbuminsSubject(s)
Humans , Male , Middle Aged , Food Hypersensitivity/etiology , Anaphylaxis/etiology , Fish Products/adverse effectsABSTRACT
Fish allergy is generally thought to be persistent, and approximately 80% of patients with fish allergies do not develop tolerance even 10 years after diagnosis. There have been no reports of rapid tolerance development in patients with severe fish allergies. We report the development of tolerance 16 months after the diagnosis of fish allergies. A 13-month-old boy was diagnosed with rosefish allergy (Sebastes matsubarae) and Japanese jack mackerel allergy (Trachurus japonicus). To find out which species of fish he could consume safely, he underwent several oral food challenge (OFC) tests. It was determined that he could consume tuna, salmon, cod, sardine, chub mackerel (Scomber japonicus), and Japanese amberjack (Seriola quinqueradiata) without eliciting signs of allergy. He continued to eat the fish that did not produce allergic reactions three to four times a week. The titer of serum allergen-specific immunoglobulin E (IgE) to fish had decreased in a subsequent ImmunoCAP®-specific IgE blood test performed 16 months after the diagnosis of the rosefish allergy. Following this test result, he underwent OFCs with rosefish and Japanese jack mackerel, both of which turned out to be negative, and it was determined that he had developed tolerance to fish. In this case, the repeated OFCs were useful in identifying fish species that were safe for consumption. In addition, the decrease in allergen-specific IgE was useful in predicting the development of tolerance. We hypothesize that proactive consumption of available fish species may lead to this rapid induction of tolerance to fish allergens (AU)
Subject(s)
Humans , Male , Infant , Food Hypersensitivity/diagnosis , Fish Products/adverse effects , Immunoglobulin E/immunology , Allergens/adverse effects , Skin TestsSubject(s)
Humans , Female , Child , Diarrhea/diagnosis , Diarrhea/etiology , Fish Products/adverse effectsABSTRACT
BACKGROUND: The prevalence of fish allergy has increased in recent years. The parvalbumin Gad c 1 is a major cod allergen that is used as a follow-up marker in patients with fish allergy. OBJECTIVES: To determine the clinical and laboratory characteristics of a population of patients with fish allergy. To analyze the role of the specific IgE (sIgE) of recombinant Gad c 1 (rGad c 1) and skin prick tests (SPTs) in confirming the acquisition of tolerance to fish. METHODS: We performed a retrospective study of patients with fish allergy from July 1, 2005 to December 31, 2016. The population was characterized according to demographic data, species of fish associated with allergic reactions, and symptoms. The SPT wheal diameter and sIgE for fish and rGad c 1 were evaluated before acquisition of tolerance (T0) and afterwards (T1). RESULTS: The study population comprised 81 patients (68% male). Most reactions were triggered by hake (51%), mackerel (30%), and cod (26%). The most frequent manifestations were urticaria/angioedema (72%), gastrointestinal symptoms (35%), and eczema (33%); 42% of patients experienced anaphylaxis. At T0, the average sIgE values were as follows: cod, 32.2 kUA/L; sardine, 18.4 kUA/L; hake, 17.5 kUA/L; salmon, 13.9 kUA/L; tuna, 4.5 kUA/L; and rGad c 1, 22.9 kUA/L. In patients who acquired tolerance to at least 1 fish species (n=60; 74%), the mean value of rGad c 1 at T1 (5.1 kUA/L) was significantly lower than at T0 (16.8 kUA/L) (P=.001). Significant values were also recorded for the average diameter of the SPT wheal and the evaluations at T0 and T1 for hake (9.42 mm/3.79 mm) and salmon (7.8 mm/2.8 mm) (P=.002 and P=.026, respectively). CONCLUSION: The decrease in sIgE to rGad c 1 and the mean wheal diameter of SPT for hake and salmon can be used as markers of prognosis in the acquisition of tolerance by fish-allergic patients
ANTECEDENTES: La prevalencia de alergia al pescado ha aumentado en los últimos años. Gad c 1 es una parvalbúmina y un importante alérgeno del bacalao, utilizado como marcador de seguimiento en pacientes con alergia a pescado. OBJETIVOS: Caracterización clínica y de laboratorio de una población de pacientes con alergia a pescados. Analizar la contribución de la IgE específica (sIgE) a parvalbúmina recombinante (rGad c 1) y las pruebas cutáneas (SPT) para confirmar la aparición de tolerancia al pescado. MÉTODOS: Estudio retrospectivo de pacientes con alergia a pescados, desde julio de 2005 hasta diciembre de 2016. Se recogieron datos demográficos, reacciones alérgicas y síntomas con los pescados; el diámetro total de la SPT y el valor de la IgE a rGad c 1 antes (T0) y después de la adquisición de tolerancia (T1). RESULTADOS: Se evaluaron 81 pacientes (68% hombres). La merluza (51%), caballa (30%) y bacalao (26%) desencadenaron la mayoría de las reacciones. Las manifestaciones más frecuentes fueron urticaria/angioedema (72%), síntomas gastrointestinales (35%) eccema (33%) y el 42% de los pacientes tuvieron anafilaxia. En (T0), los valores medios de sIgE fueron: bacalao (32,2 kUA/L), sardina (18,4 kUA/L), merluza (17,5 kUA/L), salmón (13,9 kUA/L), atún (4,5 kUA/L) y rGad c 1 (22,9 kUA/L). En pacientes que adquirieron tolerancia a al menos una especie de pescado (n= 60; 74%), el valor medio de rGad c 1 en T1 (5,1 kUA/L) fue significativamente más bajo que T0 (16,8 kUA/L) (p= 0,001). Los valores del diámetro medio de la SPT en T0 y T1 para merluza (9,42 mm/3,79 mm) y salmón (7,8 mm/2,8 mm) también fueron significativos p= 0,002 y p= 0,026, respectivamente. CONCLUSIÓN: La disminución de la sIgE a rGad c 1 y el diámetro medio de la SPT para merluza y salmón se pueden utilizar como marcadores de pronóstico en la adquisición de tolerancia de alergia a pescados
Subject(s)
Humans , Male , Female , Infant , Child, Preschool , Child , Adolescent , Young Adult , Adult , Food Hypersensitivity/diagnosis , Parvalbumins/isolation & purification , Fish Products/adverse effects , Cross-Priming/immunology , Food Hypersensitivity/epidemiology , Allergens/isolation & purification , Retrospective StudiesABSTRACT
No disponible
Subject(s)
Humans , Male , Young Adult , Food Hypersensitivity/diagnosis , Fish Products/adverse effects , Electrophoresis, Polyacrylamide Gel , Blotting, Western , Skin TestsABSTRACT
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
Subject(s)
Humans , Shellfish Hypersensitivity , Fish Products/adverse effects , Anaphylaxis/etiology , Shellfish/analysisABSTRACT
No disponible
Subject(s)
Humans , Male , Adult , Anaphylaxis/immunology , Food Hypersensitivity/immunology , Egg Hypersensitivity/immunology , Salmon , Immunoblotting/methods , Asthma/complications , Rhinitis, Allergic/complications , Fish Products/adverse effectsABSTRACT
No disponible
Subject(s)
Humans , Male , Adult , Actins/immunology , Cross Reactions/immunology , Food Hypersensitivity/immunology , Allergens/isolation & purification , Fructose-Bisphosphate Aldolase/adverse effects , Skin Tests/methods , Phosphopyruvate Hydratase/adverse effects , Meat/adverse effects , Fish Products/adverse effectsABSTRACT
No disponible
Subject(s)
Humans , Male , Female , Adult , Middle Aged , Diarrhea/etiology , Foodborne Diseases/diagnosis , Fish Products/adverse effects , Raw Foods/adverse effectsABSTRACT
We describe two case reports presenting some novel information on fish FPIES. Fish FPIES to one fish does not always start at the same time to other fish. Additionally, development of tolerance to the index fish do not necessarily imply tolerance to other reactive fish. This reflects on the best management of children with FPIES fish
No disponible
Subject(s)
Humans , Animals , Male , Female , Child, Preschool , Enterocolitis/immunology , Fish Products/adverse effects , Fishes/immunology , Food Hypersensitivity/etiology , Food Hypersensitivity/immunology , Immune Tolerance/immunologyABSTRACT
No disponible
Subject(s)
Humans , Male , Child , Tropomyosin/analysis , Allergens/analysis , Food Hypersensitivity/diagnosis , Anaphylaxis/diagnosis , Fish Products/adverse effects , Risk FactorsABSTRACT
No disponible
Subject(s)
Humans , Female , Adult , Asthma, Occupational/complications , Cross Reactions/immunology , Urticaria/complications , Food Hypersensitivity/diagnosis , Creatine Kinase/adverse effects , Fish Products/adverse effectsABSTRACT
No disponible
Subject(s)
Humans , Male , Adult , Foodborne Diseases/complications , Foodborne Diseases/diagnosis , Foodborne Diseases/etiology , Histamine/toxicity , Chlorpheniramine/therapeutic use , Adrenal Cortex Hormones/therapeutic use , Fish Products/adverse effects , Fish Products/toxicityABSTRACT
Fundamentos: El consumo de pez mantequilla se está extendiendo en nuestro país. Si no se cumplen unas adecuadas normas de conservación y preparación de este tipo de alimento puede producir intoxicaciones. El objetivo del trabajo fue describir un brote de doble intoxicación por histamina y ésteres cerosos tras el consumo de pez mantequilla. Métodos: Estudio descriptivo de la doble intoxicación producida en un banquete celebrado en julio de 2013 en Valladolid. Se estudió mediante la cumplimentación de una encuesta específica telefónica o desde los centros asistenciales que atendieron a los comensales. La base de datos y posterior análisis estadístico descriptivo se realizaron con el programa Microsoft Excel Professional Plus 2010. Resultados. De los 27 casos declarados, en 24 se obtuvo información sobre los síntomas. La tasa de ataque fue 22,5%, con un cuadro clínico en el que predominó la diarrea (75%), la cefalea (46%), el dolor abdominal (38%) y la sudoración (38%), destacando por su especificidad el picor/ardor de boca (29%). Cuatro pacientes presentaron heces anaranjadas y oleosas (keriorrhea). El tiempo medio transcurrido, desde el inicio de la cena hasta la aparición de los síntomas, fue de dos horas. La duración media de la sintomatología fue de 14 horas. La analítica del pescado servido mostró niveles de histamina superiores a 2.000 mg/kg. Conclusiones. Se produjo una doble intoxicación (histamina y ésteres cerosos) por consumo de pez mantequilla. El cuadro fue leve y autolimitado (AU)
Background. The consumption of butterfish is spreading in our country; if appropriate standards of conservation and preparation of this type of food are not met may cause poisoning. The objective is to describe an outbreak of histamine poisoning and double cerous esters after consumption butterfish. Methods. A descriptive study of the double intoxication at a banquet held in July 2013 in Valladolid. It was studied by filling a specific survey, by phone or by the medical centers who treated the guests. The database and subsequent descriptive statistical analyzes were performed with Microsoft Excel Professional Plus 2010 program. Results. Of the 27 cases reported in 24 we obtained information on symptoms. The attack rate was 22.5 %, with a clinical picture in which predominant diarrhea (75%), headache (46%), abdominal pain (38%) and sweating (38%), highlighting its specificity itching/burning of mouth (29%). Four patients had orange and oily stools (keriorrhea). The average time from the start of dinner to onset of symptoms was 119 minutes. The mean duration of symptoms was 14 hours. Analytical served fish showed histamine levels above 2,000 mg / kg. Conclusions. A double poisoning (histamine and cerous esters) was produced by consumption of butterfish. The picture was mild and self-limiting. You need to know this type of poison to properly handle avoiding unnecessary tests, and to notify the health authority for investigation and subsequent adoption of appropriate measures (AU)