An Introduction to Seafood Allergy: With Special Mention on Shellfish Allergens

Abstract

Seafood is a common item in the world diet. The increase in production and consumption has resulted in more frequent reports of adverse reactions, highlighting the need for more specific diagnosis and treatment of seafood allergy. Tropomyosin, which causes IgE-mediated hypersensitivity, has been identified as the major allergen in shellfish. The symptoms range from oral allergy syndromes to urticaria and anaphylaxis. Cross-reactivity among shellfish is common. Studies are needed to address clinical cross-reactivity with other species as well as possible new therapeutic strategies. The knowledge on diagnosis, treatment and regulation discussed in this chapter helps to avoid the occurrence of seafood allergy.