Molluscan Shellfish Allergy

Research output: Chapter in Book/Report/Conference proceedingChapter

71 Citations (Scopus)

Abstract

Food allergies affect ∼3.5-4.0% of the worldwide population. Immediate-type food allergies are mediated by the production of IgE antibodies to specific proteins that occur naturally in allergenic foods. Symptoms are individually variable ranging from mild rashes and hives to life-threatening anaphylactic shock. Seafood allergies are among the most common types of food allergies on a worldwide basis. Allergies to fish and crustacean shellfish are very common. Molluscan shellfish allergies are well known but do not appear to occur as frequently. Molluscan shellfish allergies have been documented to all classes of mollusks including gastropods (e.g., limpet, abalone), bivalves (e.g., clams, oysters, mussels), and cephalopods (e.g., squid, octopus). Tropomyosin, a major muscle protein, is the only well-recognized allergen in molluscan shellfish. The allergens in oyster (Cra g 1), abalone (Hal m 1), and squid (Tod p 1) have been identified as tropomyosin. Cross-reactivity to tropomyosin from other molluscan shellfish species has been observed with sera from patients allergic to oysters, suggesting that individuals with allergies to molluscan shellfish should avoid eating all species of molluscan shellfish. Cross-reactions with the related tropomyosin allergens in crustacean shellfish may also occur but this is less clearly defined. Occupational allergies have also been described in workers exposed to molluscan shellfish products by the respiratory and/or cutaneous routes. With food allergies, one man's food may truly be another man's poison. Individuals with food allergies react adversely to the ingestion of foods and food ingredients that most consumers can safely ingest (Taylor and Hefle, 2001). The allergens that provoke adverse reactions in susceptible individuals are naturally occurring proteins in the specific foods (Bush and Hefle, 1996). Molluscan shellfish, like virtually all foods that contain protein, can provoke allergic reactions in some individuals.

Original languageEnglish (US)
Title of host publicationAdvances in Food and Nutrition Research
PublisherAcademic Press Inc.
Pages139-177
Number of pages39
ISBN (Print)9780123737403
DOIs
StatePublished - Jan 1 2008

Publication series

NameAdvances in Food and Nutrition Research
Volume54
ISSN (Print)1043-4526

Fingerprint

Shellfish
shellfish
hypersensitivity
Food Hypersensitivity
Tropomyosin
food allergies
tropomyosins
Hypersensitivity
Food
Ostreidae
Allergens
Bivalvia
allergens
Decapodiformes
oysters
abalone
squid
cross reaction
Eating
Cephalopoda

Keywords

  • Allergen
  • Allergy
  • IgE
  • Mollusc
  • Shellfish
  • Tropomyosin

ASJC Scopus subject areas

  • Food Science

Cite this

Taylor, S. L. (2008). Molluscan Shellfish Allergy. In Advances in Food and Nutrition Research (pp. 139-177). (Advances in Food and Nutrition Research; Vol. 54). Academic Press Inc.. https://doi.org/10.1016/S1043-4526(07)00004-6

Molluscan Shellfish Allergy. / Taylor, Stephen L.

Advances in Food and Nutrition Research. Academic Press Inc., 2008. p. 139-177 (Advances in Food and Nutrition Research; Vol. 54).

Research output: Chapter in Book/Report/Conference proceedingChapter

Taylor, SL 2008, Molluscan Shellfish Allergy. in Advances in Food and Nutrition Research. Advances in Food and Nutrition Research, vol. 54, Academic Press Inc., pp. 139-177. https://doi.org/10.1016/S1043-4526(07)00004-6
Taylor SL. Molluscan Shellfish Allergy. In Advances in Food and Nutrition Research. Academic Press Inc. 2008. p. 139-177. (Advances in Food and Nutrition Research). https://doi.org/10.1016/S1043-4526(07)00004-6
Taylor, Stephen L. / Molluscan Shellfish Allergy. Advances in Food and Nutrition Research. Academic Press Inc., 2008. pp. 139-177 (Advances in Food and Nutrition Research).
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