Update on seafood allergy

Seafood plays an important role in human nutrition worldwide, and increased production and consumption have resulted in more frequent reports of adverse reactions. Researchers based at Melbourne's RMIT University have published a review of recent publications in the field of seafood allergy.

Data from Asia indicates up to 40% of children and 33% of adults in that region are sensitised to seafood. Studies have shown that minute amounts of ingested seafood allergens and inhaled airborne allergens can quickly trigger allergic symptoms.

Research into treating seafood allergy was included in the review. A hypoallergenic parvalbumin from carp has recently been developed, and work is being conducted to investigate whether it will lead to safer vaccination products for treatment of fish allergy.

In the past 2 years, over 10 seafood allergens have been characterized. Assays for crustacean tropomyosin are available for use to detect seafood allergens in food products however such tests are not available for specific mollusk and some fish allergens.

Overall, the findings of this review highlight the need for more research into seafood allergy to allow accurate food labelling of food products containing seafood, to help manage seafood allergy in those with the condition, and to develop successful immunotherapy for seafood allergy.

Reference: Lopata & Lehrer. Current Opinion in Allergy & Clinical Immunology. 2009 Vol. 9(3) pp 270-7