Allergy and other adverse reactions to seafood

Allergy and Clinical Immunology International

Volumn 12, Issue 6, 2000, Pages 271-281

  Lopata, A L ^a   Potter, P C ^a  

^a UNIVERSITY OF CAPE TOWN   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGEN;

ALLERGY TEST; ANAMNESIS; ANISAKIS; ARTICLE; CLINICAL FEATURE; CROSS REACTION; CRUSTACEA; DIET RESTRICTION; FISH; FOOD; FOOD ALLERGY; FOOD CONTAMINATION; FOOD INTAKE; HUMAN; IMMUNITY; IN VITRO STUDY; IN VIVO STUDY; MOLLUSC; NUTRITION; NUTRITIONAL INTOLERANCE; PREVALENCE; PROVOCATION TEST; RADIOALLERGOSORBENT TEST; SEA FOOD; SKIN TEST; WESTERN BLOTTING;

EID: 0034487407     PISSN: 08381925     EISSN: None     Source Type: Journal    
DOI: 10.1027/0838-1925.12.6.271     Document Type: Article

References (103)

1. Phylogeny of commercially important seafood and description of the seafood industry
2. Molecular and immunological characterization of shellfish allergens
3. Hypersensitivity reactions to crustacea and mollusks
4. Why are some proteins allergenic? Implications for biotechnology
5. The application of biochemical and molecular genetic species identification techniques to the management and conservation of marine organisms
6. Development of an enzyme-linked immunosorbent assay for the identification of smoked salmon (Salmon salar), trout (Oncorhynchus mykiss) and bream (Brama raii)
7. Identification of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) by using polymerase chain reaction amplification and restriction analysis of the mitochondrial cytochrome b gene
8. Polymerase chain reaction-restriction fragment length polymorphism analysis of a short fragment of the cytochrome b gene for identification of flat-fish species
9. Development of monoclonal antibodies for rock shrimp identification using enzyme-linked immunsorbent assay
10. A PCR technique for forensic species level identification of abalone tissue
11. Fish hypersensitivity. II: Clinical relevance of altered fish allergenicity caused by various preparation methods
12. Fish allergy: Evaluation of the importance of cross-reactivity
13. Studies of hypersensitivity to fish. A clinical study
14. Shellfish hypersensitivity: Clinical and immunological characteristics
15. Characteristics of hypersensitivity reactions and identification of a unique 49 kd IgE-binding protein (Hal-m-1) in abalone (Haliotis midae)
16. Hypersensitivity reactions in seafood workers
17. Occupational reactions in the seafood industry
18. Aerosolized snow-crab allergens in a processing facility
19. Seafood processing in South Africa - A study of working practices, occupational health services and allergic health problems in the Industry
20. Recombinant proteins in newly developed foods: Identification of allergenic activity
21. Allergy risks of genetically engineered foods
22. Food allergy and food intolerance - What is the difference?
23. Food allergy. Part 1: Immunopathogenesis and clinical disorders
24. Food allergy
25. The relationships among shrimp-specific IgG subclass antibodies and immediate adverse reactions to shrimp challenge
26. Allergic reactions to fish
27. Food allergy as a cause of rhinitis and/or asthma
28. The spectrum of allergy to South African bony fish (Teleosti). Evaluation by double-blind, placebo-controlled challenge
29. IgE-binding proteins in fish and fish steam
30. Allergic reactions associated with airborne fish particles in IgE- mediated fish hypersensitive patients
31. Detection and quantitation of raw fish aeroallergens from an open-air fish market
32. Immunologic evaluation of shrimp-allergic individuals
33. A follow-up study of children with food allergy. Clinical course in relation to serum IgE- and IgG-antibody levels to milk, egg and fish
34. Characterization of water-soluble shrimp allergens released during boiling
35. Occupational asthma in snow crab-processing workers
36. Late anaphylactic reaction to cuttle-fish
37. Anaphylaxis to grand keyhole limpet (abalone-like shellfish) and abalone
38. Provocation-challenge studies in shrimp-sensitive individuals
39. 1st international symposium on allergy management. Proceedings, Cannes, February 1998. Chairmen's concluding remarks
40. Immunostick colorimetric ELISA assay for the identification of smoked salmon, trout and bream
41. Comparison of results of skin prick tests (with fresh foods and commercial food extracts) and RAST in 100 patients with oral allergy syndrome
42. Fish hypersensitivity. I. In vitro and oral-challenge results in fish-allergic patients
43. The use of IgE immunoblotting as a diagnostic tool in Anisakis simplex allergy
44. Food allergy. Part 2: Diagnosis and management
45. Food allergy
46. Specific IgE antibodies in the diagnosis of atopic disease. Clinical evaluation of a new in vitro test system, UniCAP, in six European allergy clinics
47. The biochemistry of common aeroallergens
48. Stability of food allergens to digestion in vitro
49. Fatal food-induced anaphylaxis
50. Characterization of a major allergen (cod.) chemical composition and immunological properties
51. The primary structure of a major allergen (COD): NH2-terminal amino acid sequence of fragment TM2
52. Purification of a 41 kDa cod-allergenic protein
53. Surimi and native codfish contain a common allergen identified as a 63-kDa protein
54. Recognition of an extensive range of IgE-reactive proteins in cod extract
55. Denaturation of fish proteins during frozen storage: Role of formaldehyde
56. The major heat stable allergen of shrimp
57. Isolation and characterization of heat-stable allergens from shrimp (Penaeus indicus)
58. Identification of the major brown shrimp (Penaeus aztecus) allergen as the muscle protein tropomyosin
59. Cloning, expression, and primary structure of Metapenaeus ensis tropomyosin, the major heat-stable shrimp allergen
60. Molecular identification of the lobster muscle protein tropomyosin as a seafood allergen
61. Reactivity of IgE antibodies with crustacea and oyster allergens: Evidence for common antigenic structures
62. Anaphylaxis due to limpet ingestion
63. Identification of the first major allergen of a squid (Todarodes pacificus)
64. Cross-reactivity of IgE-binding components between boiled Atlantic shrimp and German cockroach
65. Cross-reactivity of IgE antibodies to caddis fly with arthropoda and mollusca
66. Cross-reactivity between IgE-binding proteins from Anisakis, German cockroach, and chironomids
67. IgE antibodies reactive with silverfish, cockroach and chironomid are frequently found in mite-positive allergic patients
68. Squid hypersensitivity: A clinical and immunologic study
69. IgE reactivity against a cross-reactive allergen in crustacea and mollusca: Evidence for tropomyosin as the common allergen
70. Seafood allergy: Tropomyosins and beyond
71. Tropomyosin: An invertebrate pan-allergen
72. Cross-reactivity between terrestrial snails (Helix species) and house-dust mite (Dermatophagoides pteronyssinus). I. In vivo study
73. Cross-reactivity between terrestrial snails (Helix species) and house-dust mite (Dermatophagoides pteronyssinus). II. In vitro study
74. Asthma after consumption of snails in house-dust-mite-allergic patients: A case of IgE cross-reactivity
75. Possible induction of food allergy during mite immunotherapy
76. Therapeutic effect and titers of the specific IgE and IgG antibodies in patients with sea squirt allergy (Hoya asthma) under a long-term hyposensitization with three sea squirt antigens
77. An epitope residing in carbohydrate chains of a sea squirt antigen termed Gi-rep
78. Anisakis simplex induces not only anisakiasis: Report on 28 cases of allergy caused by this nematode
79. Allergic reactions to Anisakis simplex parasitizing seafood
80. IgE response to Anisakis compared to seafood
81. Mackerel-induced urticaria and Anisakis
82. A review of selected seafood poisonings
83. Fish and shellfish poisoning
84. Scombroid poisoning. Case series of 10 incidents involving 22 patients
85. Scombroid poisoning
86. Evidence that histamine is the causative toxin of scombroid-fish poisoning
87. The role of seafood in foodborne diseases in the United States of America
88. Seafood-associated diseases and control in Canada
89. Red tides [published erratum appears in Sci Am 1994 Oct; 271(4):10]
90. Phycotoxins in seafood - Toxicological and chromatographic aspects
91. Quantification of diarrhetic shellfish toxins and identification of novel protein phosphatase inhibitors in marine phytoplankton and mussels
92. Specific binding of okadaic acid, a new tumor promoter in mouse skin
93. Ciguatera in Australia. Occurrence, clinical features, pathophysiology and management
94. A survey of ciguatera: Assessment of Puako, Hawaii, associated with ciguatera toxin epidemics in humans
95. Successful treatment of Ciguatera fish poisoning with intravenous mannitol
96. Health and safety concerns in fisheries and aquaculture
97. Cloning of two distinct cDNAs encoding parvalbumin, the major allergen of Atlantic salmon (Salmo salar)
98. Identification and characterization of a 30 kd major allergen from Parapenaeus fissurus
99. Identification of tropomyosin as the major shrimp allergen and characterization of its IgE-binding epitopes
100. Identification of the crab and lobster tropomyosin as the major heat stable crustacean allergen
101. Identification and molecular characterization of Charybdis feriatus tropomyosin, the major crab allergen