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Article
Clinical Implications of Cross-Reactive Shellfish Allergens
Author(s)
H. A. Alsailawi1, Mustafa Mudhafar1, Ruaa K. Mohammed1, Abbas M. Bashi1, A. D. Mays1, M. M. Abdulrasool1 and Asaadabbas Khalaf2
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DOI:10.17265/1934-7375/2021.02.002
Affiliation(s)
1. Department of Anesthesia and Intensive Care Techniques, Faculty of AL Tuff Collage 56002, Karbalaa, Iraq
2. College of Medicine, Warith Al-Anbiyaa University 56002, Karbalaa, Iraq
ABSTRACT
Patients with specific seafood allergies are commonly sensitized to related foods, for example, crab with other Crustaceans and Squid with other mlluscs. In some instances, this represents a true allergy to the related seafood, defined as CR (cross-reactivity), while in other instances, it represents a positive skin or IgE test only, in a patient who can eat the related food without difficulty. This is defined as cross-sensitization. It is extremely important that the clinicians recognize these patterns of cross-sensitization and CR, both to counsel patients on foods that should be avoided and to make sure that foods are not unnecessarily restricted from the diet. In fact, it is very common for patients to be instructed to avoid entire shellfish groups based just on positive tests, which leads to unnecessary dietary restrictions with effects on seafood choices, nutrition, and quality of life.
KEYWORDS
Cross-reactive, allergen, shellfish.
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