|Barbara Rymarczyk, Joanna Glück, Barbara Rogala|
Introduction. The increasing consumption of fish observed in recent
years may lead to growing frequency of fish and/or seafood allergy.
Aim. Assessment of the role of fish and/or seafood in food hypersensitivity,
clinical characteristic of patients suffering from seafood
Material and methods. 238 subjects (146 women, 92 men, mean
age 40,95±13,31 yrs) with self-reported hypersensitivity reactions
after fish and/or seafood ingestion were enrolled into the study. All of
them completed a questionnaire concerning detailed medical history,
clinical symptoms and nutritional habits. Skin prick tests with food
allergens including fish and seafood allergens were performed. Allergen-
specific IgE serum levels against food allergens were assessed.
Results. The following cases of fish/seafood hypersensitivity reactions
(n=18; 7,56%) were reported: generalized urticaria (n=9;
50%), anaphylaxis (n=4; 22,22%), angioedema (n=2; 11,11%),
gastrointestinal disturbances (n=2; 11,11%), oral allergy syndrome
(OAS) (n=1; 5,56%). 22,2% (n=4) reported fish/seafood as the only
eliciting factor. 50% symptoms of hypersensitivity reactions (n=9)
began during the first hour after the ingestion of the offending
food, less frequently in the first 12 hours (n=7; 38,89%). Only in
2 cases (11,11%) the symptoms occurred after 12 hours. Eight patients
(44,44%) had a positive family history of atopy. Serum levels of
allergic specific IgE against fish and/or seafood reached class 2 (0,7-
3,5 kU/l) in 3 patients (16,7%).
Conclusion. The relatively low consumption of fish and/or seafood in
Upper Silesia population results in a low frequency of hypersensitivity
reactions. The majority of reactions occur in a short time after ingestion.
Searching for trigger factors of anaphylaxis the seafood must
always be taken into account.
keywords: alergia pokarmowa, owoce morza, alergia na mięso ryb, food allergy, seafood, fish allergy
pages: from 139 to 143
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