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Published in Debabrata Mukherjee, Eric R. Bates, Marco Roffi, Richard A. Lange, David J. Moliterno, Nadia M. Whitehead, Cardiovascular Catheterization and Intervention, 2017
Laura Davidson, Charles J. Davidson
A common misconception is that shellfish allergy confers an increased risk of contrast hypersensitivity due to iodine content.41, 42 This is likely not the case since the allergen in shellfish is the protein tropomyosin, not iodine. However, atopic individuals are commonly allergic to seafood and also tend to be at higher risk of a contrast reaction. Routine premedication for a history of shellfish allergy is not recom- mended prior to contrast. Patients with asthma and other food allergies should be treated with similar caution to those with a shellfish allergy.43
Recent Advances in Diagnosis and Management of Shellfish Allergy
Published in Andreas L. Lopata, Food Allergy, 2017
Sandip D. Kamath, Roni Nugraha, Andreas L. Lopata
The following chapter will present a brief overview of the classification of shellfish species, prevalence of allergies to shellfish, a brief description of currently identified allergenic proteins and its implication in shellfish sensitisation and current diagnostic methods for shellfish allergy.
Allergen immunotherapy for food allergy from the Asian perspective: key challenges and opportunities
Published in Expert Review of Clinical Immunology, 2019
Agnes Sze Yin Leung, Nicki Yat Hin Leung, Christine Yee Yan Wai, Ting Fan Leung, Gary Wing Kin Wong
Shellfish is an important allergen around the world, and researchers have been actively working on a cure for shellfish allergy. The heat-stable, coiled-coiled secondary structured muscle protein, tropomyosin, has long been identified as the major cross-reactive allergen among edible shellfish (crustaceans and mollusks), and arthropods [73–79]. Tropomyosin has been cloned and well-characterized for its IgE-binding and T cell epitopes [80–86], as well as its thermo-stability [87]. Whilst tropomyosin accounts for 22.5% to 82.8% of IgE sensitization in shrimp-sensitized subjects depending on the geographic location [88,89], other shellfish allergens are also clinically important with sensitization rates ranging from 10% to 50% [90]. These include arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, troponin C, triose-phosphate isomerase, fatty-acid-binding protein, and hemocyanin [89,91–99].
Possible Allergenic Role of Tropomyosin in Patients with Adverse Reactions after Fish Intake
Published in Immunological Investigations, 2018
Juan González-Fernández, Marina Alguacil-Guillén, Carmen Cuéllar, Alvaro Daschner
Five other patients without previous history of shellfish allergy (patients 15–19) claimed of recurring gastrointestinal symptoms after fish intake. One patient claimed shellfish allergy was (subclinically) positive against shrimp.