Search Results (31)

Allergic diseases are complex conditions in which oxidative stress contributes to pathogenesis, yet the metabolic mechanisms linking oxidative stress to immunoglobulin E (IgE)-mediated responses remain unclear. This study analyzed 124 children at an 8-year follow-up, identifying those with eczema, rhinitis, and asthma. Oxidative stress markers and ¹H-nuclear magnetic resonance (NMR) blood metabolomic profiles were assessed to determine associations between metabolic pathways and atopic indices. Results showed that glutathione peroxidase (GPx) activity was significantly lower in seafood-sensitized children, while FeNO and mite-specific IgE were elevated in children with rhinitis (p < 0.01). Fractional exhaled nitric oxide (FeNO) correlated positively with allergen-specific IgE and negatively with 8-hydroxy-2′-deoxyguanosine (8-OHdG) (p < 0.01) and rhinitis-related methionine. Furthermore, seafood-specific IgE showed negative correlations with glucose and threonine (p < 0.01). Among 22 metabolites linked to atopy, threonine correlated positively with GPx (p < 0.01), while serine and mannose were associated with total antioxidant capacity (TAC). Pathway analysis revealed that branched-chain amino acid (BCAA) and glycine-serine-threonine metabolism intersected significantly with oxidative stress and atopic indices. In conclusion, a metabolomics-based approach highlights that oxidative stress-related BCAA and threonine pathways are central to the metabolic signature of childhood allergies, providing potential targets for future therapeutic interventions. Full article

With the increasing popularity of seafood in human diets, managing allergic reactions to shellfish has become more critical. The objective of this review is a comprehensive analysis of critical knowledge gaps for shellfish allergies based on the relationship of shellfish allergens to global shellfish production and market presence. The methodological approach included the integration of Food and Agriculture Organization (FAO) production data and allergen databases, as well as official legal documents on allergen labeling. According to FAO data, global Mollusca production exceeds that of Crustacea. Despite this, progress in molecular allergen characterization and the development of diagnostic and analytical tools for Mollusca remains underdeveloped. Additionally, food allergen labelling regulations for shellfish are inconsistently applied across countries. Key allergens have been identified in several shellfish species, particularly Crustaceans, but more allergens must be discovered to enhance diagnostic tools. Within Mollusca, Cephalopoda remains understudied, with only one allergen identified despite dominating the shellfish trade. The lack of molecular studies on molluscan allergens hinders the further development of diagnostic tools and accurate allergen detection. Given the high consumption rates and the prevalence of molluscan allergies, large populations are at risk. Therefore, systematic research on molluscan allergens is essential for improving diagnostics, food safety regulations, and public health measures worldwide. Our review summarizes the knowledge gaps of the economically most relevant species of shellfish based on their market presence and trade and provides guidance for further research in the area. Full article

Allergic anisakiasis (AA), caused by the ingestion of fish contaminated with Anisakis larvae, has emerged as a growing global health concern due to the increasing consumption of raw or undercooked seafood. Anisakis simplex is identified as the primary etiologic species, responsible for gastrointestinal symptoms, IgE-mediated (Type I) or cell-mediated (Type IV) manifestations, and gastro-allergic anisakiasis (GAA), a unique clinical overlap between parasitic infection and acute IgE-mediated food allergy. In this review, we analyzed the epidemiology of Anisakis simplex allergy, the main diagnostic methods to confirm a diagnosis of food allergy, its clinical manifestations, and how these differ in different countries around the world. This multidisciplinary synthesis provides, for the first time, an integrated understanding of Anisakis-induced disease mechanisms across human, animal, and cellular levels. The persistence of allergenic proteins despite standard food processing underscores the need for improved diagnostic tools, public health surveillance, and preventive strategies—particularly in populations with high seafood consumption or occupational exposure. A comprehensive approach combining clinical, molecular, and immunological perspectives is essential to address the expanding global burden of allergic anisakiasis. Full article

Background: Food allergy (FA) is an increasing public health concern with significant implications for child health and quality of life. Early introduction of allergenic foods has been shown to reduce the risk of food allergy development; however, maternal awareness and adherence to these recommendations remain inconsistent. This study aimed to assess maternal awareness and practices regarding the timing of allergenic food introduction among mothers residing in Makkah, Saudi Arabia. Methods: A descriptive cross-sectional study was conducted between November 2023 and March 2024 involving parents of children aged younger than 48 monthsin the Makkah region. Data were collected via a self-administered electronic questionnaire distributed through social media platforms. Results: A total of 391 parents participated. Parent-reported food allergy was identified in 11.3% of children, while 14.6% had eczema. Early introduction (<12 months) was more common for egg (43.3%) and wheat (71.1%) compared to peanut (28.9%), tree nuts (30.9%), sesame (30.9%), and seafood (28.9%). A considerable proportion of children had not been introduced to key allergenic foods even after 36 months, particularly peanuts (45.3%) and sesame (42.2%). Children with eczema were significantly more likely to have early introduction of egg (p = 0.035), tree nuts (p = 0.046), and seafood (p = 0.031). Similarly, children with a family history of food allergy had higher early introduction rates of tree nuts (55.3% vs. 44.0%, p = 0.043) and seafood (62.3% vs. 49.1%, p = 0.019). Only 25.8% of mothers were aware that early introduction might prevent food allergies, and just 22% reported receiving professional advice to introduce allergenic foods early. Conclusions: Maternal awareness regarding the timely introduction of allergenic foods in Makkah remains limited, with delayed introduction persisting beyond 36 months for several high-risk allergens. These findings underscore the need for targeted educational interventions and improved counseling by healthcare providers. Full article

Food allergy is a growing global health concern, with seafood representing one of the most significant sources of allergic reactions. The primary allergens responsible for fish and shellfish allergies are β-parvalbumins and tropomyosin, respectively. Therefore, ensuring food safety requires precise and reliable methods for the detection and quantification of these molecules. Traditional approaches, such as ELISA and PCR, have notable limitations in terms of specificity, sensitivity, and multiplexing capabilities. In contrast, liquid chromatography coupled with mass spectrometry (LC-MS) has emerged over the past decade as a powerful alternative, offering enhanced accuracy and analytical depth. Various LC-MS-based strategies have been developed for the identification and quantification of seafood allergens, contributing to improved allergen monitoring and risk assessment. Nevertheless, the routine implementation of these methods in analytical laboratories still faces several challenges, including high equipment costs, complex workflows, and the need for standardized reference materials and protocols. Continued technological advances and validation efforts are necessary to overcome these barriers and to integrate LC-MS-based techniques into routine food allergen testing. Full article

Seafood (fish, crustacean, and mollusk) allergy represents a critical global health issue. Food processing offers a viable strategy for allergenicity mitigation and serves as a critical intervention for seafood allergy prevention. This paper reviews recent advances in seafood allergen research, with particular focus on molecular properties, epitopes, and structure–allergenicity relationships, which are foundations for designing processing technologies to mitigate allergenicity. Furthermore, an analysis of how various food processing techniques modulate allergen structures and epitopes, ultimately affecting their allergenicity, was conducted. Current World Health Organization (WHO)/International Union of Immunological Societies (IUIS) listings include 44 fish allergens and 60 shellfish allergens, with their characterization enabling targeted processing approaches for allergenicity elimination. Physical processing techniques, including thermal and non-thermal treatment, can dramatically influence the conformational and linear epitopes by altering or destroying the structure of an allergen. Chemistry-based processing techniques (enzymatic-catalyzed cross-linking and glycation), which induce covalent/non-covalent interactions between allergens and various modifiers, can effectively mask epitopes through molecular complexation. Biological processing attenuates allergenicity by inducing protein unfolding, polypeptide chain uncoiling, and enzymatic degradation. Nevertheless, the structure–activity relationship of seafood allergens remains insufficiently elucidated, despite its critical role in guiding processing technologies for allergenicity elimination and elucidating the fundamental mechanisms involved. Full article

Background/Objectives: Food allergy (FA) is an increasing global concern, yet its prevalence, characteristics, and management vary across populations. Country-specific differences have also been observed in the health-related quality of life (HRQL) of patients with FAs. This study aimed to determine the prevalence and characteristics of FAs among Cypriot adults, aged 18–39 years, and explore its effects on HRQL. Methods: A total of 939 randomly selected adults attending universities and colleges across Cyprus completed a questionnaire on demographics and allergy status. Those reporting FA (n = 67, 7.1%) completed the Food Allergy Quality of Life Questionnaire-Adult Form (FAQLQ-AF). The results were analyzed using descriptive and inferential statistics. Results: Fruits/vegetables (40.5%) and seafood (12.6%) were the most common allergens, and 34.3% of participants reported multiple food allergies. Most participants (94%) experienced symptoms within two hours of allergen exposure, yet only 1.5% carried an epinephrine auto-injector, raising concerns regarding access to allergists or the confirmation of IgE-mediated FA. The mean FAQLQ-AF score was 3.32 ± 0.5 (on a scale of 1–7), indicating mild overall impairment. HRQL impairment was greatest in the Food Allergy-Related Health (FAH) domain and lowest in the Avoidance and Dietary Restrictions (AADR) domain, with participants with multiple allergies, concomitant allergic conditions, or severe symptoms reporting the greatest impacts. Conclusions: FA is the most commonly reported allergic disease amongst Cypriot adults and significantly affects their HRQL. The limited confirmation of FA diagnoses through objective methods and the inadequate management of such conditions highlight the need for improved education and access to allergy care for both healthcare providers and patients. Full article

Background/Objectives: Food hypersensitivity remains an understudied and overlooked subject globally. It is characterized by adverse reactions to dietary substances, potentially triggered by various mechanisms. Food allergy, a subset of food hypersensitivity, denotes an immune response to food proteins categorized into immunoglobulin IgE-mediated or non-IgE-mediated reactions. Conversely, food intolerance, another facet of food hypersensitivity, refers to non-immunological reactions, in which the human body cannot properly digest certain foods or components, leading to gastrointestinal discomfort and other non-immune-related symptoms. The main objective of this study was to determine and differentiate the differences, characteristics, and types of food hypersensitivity. Methods: This study involved a comprehensive review of key research from 1990 onward, including review articles, prospective studies, nested case–control studies, and meta-analyses. Results: Recognizing these differences is essential for healthcare professionals to ensure accurate diagnosis, effective management, and improved patient outcomes, while also aiding dietitians in providing optimal nutritional and dietary guidance. Conclusions: there are big differences between the main characteristics, such as symptoms, complications, and treatments between allergies, and food intolerances. Commonly reported trigger foods include cow milk, gluten, eggs, nuts, and seafood. Full article

The diagnosis of allergic reactions to Anisakis remains challenging due to the lack of specific allergens available for routine clinical use. However, the latest version of the multiplex macroarray ALEX-2 now allows the detection of specific IgE against Ani s 1, the major species-specific allergen, as well as Ani s 3 (tropomyosin), a highly cross-reactive molecule with homologs in other allergenic sources. This study aimed to evaluate the potential role of ALEX-2 in diagnosing Anisakis sensitization by comparing it with a previously validated diagnostic algorithm. Serum samples from patients with suspected Anisakis sensitization were consecutively collected at an Italian allergy centre. Diagnosis was based on a history of allergic reactions following seafood consumption, along with negative test results for fish allergy. All patients underwent skin prick testing and specific IgE measurement for Anisakis (p4), Ascaris (p1), shrimp (f24), and Dermatophagoides pteronyssinus (d1), as well as tropomyosins from house dust mites (d205) and shrimp (f351). Additionally, the basophil activation test (BAT) using crude Anisakis extract was performed. Patients were also tested using the ALEX-2 allergy macroarray. Correlation analyses and multiple logistic regression models were applied to assess associations between conventional singleplex tests and the severity of clinical manifestations. A total of 33 eligible subjects were recruited, including 20 females (60.6%). Seven (21.2%) were aged 0–29 years, eleven (33.3%) were 30–60 years old, and fifteen (45.5%) were over 60 years old. ALEX-2 showed positivity for Ani s 1 or Ani s 3 in 39.39% (95% CI: 22.90–57.86%) of subjects with confirmed Anisakis sensitization. A significant correlation was observed between Ani s 3 (r = 0.31 [95% CI: 0.04–0.56], p = 0.01) and Ascaris (r = 0.35 [95% CI: 0.129–0.55], p = 0.004) levels and the severity of clinical reactions. Despite the limitations of this cross-sectional study, including a small sample size, our preliminary findings suggest that the ALEX-2 macroarray may not be sufficiently sensitive for the first-line diagnosis of Anisakis allergy. However, it could provide valuable additional information, as Ani s 1 positivity indicates primary sensitization to the nematode, while Ani s 3 positivity appears to correlate with clinical severity. Larger prospective longitudinal studies are needed to confirm these findings and further assess the predictive value of ALEX-2 in diagnosing Anisakis allergy. Full article

Background: The rise of asthma prevalence in recent decades has been attributed to changes in dietary patterns, especially in developing countries. Studies have also suggested that dietary patterns play an important role in both asthma development and management. This study aimed to investigate the association between consumption of various foods and environmental factors with asthma and wheeze among adolescents. Methods: A self-administered standardized International Study of Asthma and Allergies in Childhood (ISAAC) questionnaire was used to collect data on demographics, respiratory health, exposure to air pollution, and diet on n = 2855 adolescents residing in Vhembe District, South Africa. Results: The prevalence of asthma and wheeze were 18.91% and 37.69%, respectively. Consuming various foods such as fast foods (OR = 1.41; 95% CI: 1.06–1.88), bread (OR = 0.60; 95% CI: 0.45–1.81), pasta (OR = 1.39; 95% CI: 1.06–1.84), seafood (OR = 1.79; 95% CI: 0.65–1.24), and nuts (OR = 0.85; 95% CI: 0.65–1.12) were significantly associated with asthma in the crude logistic regression analysis. Further analysis in the multiple regression model indicated a strong association of asthma with consumption of nuts (OR = 1.55; 95% CI: 1.11–2.17), seafood (OR = 1.60; 95% CI: 1.03–2.49), and cereal (OR = 0.67; 95% CI: 0.45–0.99). In relation to wheeze, consumption of meat (red) (OR = 0.77; 95% CI: 0.60–0.99) was a protective factor in the crude analysis. The multiple logistic regression model showed that, seafood (OR = 0.76; 95% CI: 0.59–0.96), fruit (OR = 0.55; 95% CI: 0.32–0.94), nuts (OR = 1.88; 95% CI: 1.50–2.66), and olive oil (OR = 1.48; 95% CI: 1.09–2.00) were significantly associated with wheeze. Conclusion: Diet plays a major role in respiratory health, especially in asthma and wheeze. Dietary changes may play a role in reducing the burden of asthma and other respiratory symptoms in adolescents. Full article

Seafood is a crucial source of nutrients, with global consumption steadily increasing. Among seafood-related allergies, shellfish are a significant cause of food allergy and anaphylaxis worldwide, affecting approximately 0.5–2.5% of the general population. While the majority of existing research has focused on crustaceans, allergic reactions to mollusks, including their clinical characteristics, remain poorly understood. In the Canary Islands, limpets (a type of marine gastropod) are widely consumed as part of the traditional cuisine. Despite isolated reports of limpet allergy, no large-scale studies or comprehensive clinical analyses have been published on this topic. A cohort of patients sensitized to limpets was analyzed: 66 patients were monosensitized to limpets (Group A), while 64 patients demonstrated additional sensitization to other shellfish (Group B). Limpet ingestion was associated with delayed and severe symptoms, including anaphylaxis and severe asthma. Notably, only 11.5% of patients in Group A tested positive for shellfish allergens using ALEX testing compared to 67.9% in Group B. The identification of protein bands in the 25–40 and 50–200 kDa molecular weight ranges in monosensitized patients provides a novel finding that differentiates this study from prior research. Our study represents the largest reported series of patients with documented limpet allergy to date. Full article

In the last 25 years, nematode parasites of the genus Anisakis have attracted international attention from various socio-economic sectors, with serious concern about the impact of these parasites on seafood quality and safety, and public health (related to both zoonoses and allergy). A knowledge-based understanding of the population structure of Anisakis spp. is useful to provide valuable data about the infection dynamics, host specificity and its ability to adapt to local environments and to climate change by adapting to the food-web structure. This study first aimed to investigate the taxonomic biodiversity of Anisakis spp. collected from commercial fish and cetacean species from the most significant Northeast Atlantic fishing grounds and evaluate the ecological connections of A. simplex and A. pegreffii (L3 and adults) in cetaceans and fish from NW Spain, through the analysis of their genetic diversity and population structure. A total of 1399 Anisakis spp. L3 larvae from six fish species and 475 adults from six cetacean species were identified using the ITS rDNA region as a molecular marker. Molecular identification allowed for the first detection of A. berlandi in European waters parasitizing the long-finned pilot whales Globicephala melas and the first report of A. nascettii and A. zhiphidarum infecting the striped dolphin Stenella coeruleoalba, as well as the identification of A. simplex, A. pegreffii and the hybrid genotype between both species. The analysis of the mitochondrial cytochrome oxidase 2 gene of A. simplex and A. pegreffii, the most prevalent species in FAO area 27, revealed panmictic populations for both species with high haplotype diversity. The predatory–prey relationship involving two major fish species (European hake and blue whiting) and the common dolphin appears to provide an important mechanism for maintaining genetic diversity and structure in major Anisakis species in the NE Atlantic. Full article

Dietary changes expose consumers to risks from Anisakis larvae in seafood, leading to parasitic diseases and allergies. Anisakis is recognized by EFSA as a significant hazard, with potential oncogenic implications. Diagnostic advancements, like the Basophil Activation Test (BAT), enhance sensitivity and accuracy in identifying Anisakis sensitization, complementing traditional IgE tests. We conducted a cross-sectional study on patients with allergic symptoms from April 2021 to April 2023 at two outpatient clinics in western Sicily. Our goal was to assess the prevalence of Anisakis-related allergies and to identify risk profiles using specific Anisakis IgE and the BAT, especially in regions with high raw fish consumption. The study evaluated specific Anisakis IgE as a screening tool for Anisakis sensitization, using questionnaires, blood samples, and immuno-allergology analyses. Anisakis-specific IgE values were compared with the BAT results, with statistical analyses including Fisher’s exact test and logistic regression. The results showed an 18.5% seroprevalence of Anisakis IgE, while the BAT as a second-level test showed 4.63%, indicating the BAT’s superior specificity and accuracy. The study highlighted the importance of the BAT in diagnosing Anisakis sensitization, especially in cases of cross-reactivity with Ascaris and tropomyosin. The findings confirm the BAT’s exceptional specificity in identifying Anisakis sensitization and support using Anisakis-specific IgE for population-based risk profiling. The BAT can effectively serve as a confirmatory test. Full article

In the marine environment, fish parasites are present in most seafood species. The most common are nematodes of the genus Anisakis, which can parasitize human tissues, causing anisakiasis and allergies—in some cases with a strong reaction, such as anaphylactic shock. This happens when people ingest live or dead larvae present in the muscles or viscera of a wide range of fish and cephalopods. Consumer education has been positioned as one of the most effective alternatives for its prevention. This study, carried out in Asturias (northwest Spain), sought to identify the seafood products that present the greatest risk of anisakiasis for consumers, taking into account their consumption, the prevalence of Anisakis, and consumer knowledge about this parasitosis. In the results, hake (Merluccius merluccius) and cod (Gadus morhua), frequently consumed in the region and with high parasite prevalence, do not pose a great risk because they are consumed when well cooked. Instead, sardine (Sardina pilchardus), highly consumed and less parasitized, and anchovy (Engraulis encrasicolus), highly parasitized and less consumed, would exhibit a medium risk. Young participants know more about the risks of anisakiasis from raw seafood. The gaps detected in the knowledge about the ability of temperature treatments to eliminate parasites, especially in allergic people, must be addressed for better prevention. We suggest campaigns adapted to the population sectors. Full article

Food allergies have increased significantly in recent decades, with shellfish being a leading cause of food allergy and anaphylaxis worldwide, affecting both children and adults. The prevalence of shellfish allergies is estimated to be approximately 0.5–2.5% of the general population, varying significantly by geographical location, age, and consumption habits. Although mollusk consumption has risen, the prevalence of mollusk allergies remains unknown. While extensive research has focused on crustacean allergies, mollusk allergies, particularly those related to gastropods, have received comparatively less attention. Clinical manifestations of shellfish allergy range from localized symptoms to life-threatening systemic reactions, such as anaphylaxis. Notably, severe bronchospasm is a predominant clinical feature in cases involving gastropods. Several allergens have been identified in mollusks, including paramyosin, tropomyosin, and sarcoplasmic calcium-binding protein. In gastropods, documented allergens include tropomyosin, paramyosin, the heavy chain of myosin, and Der p 4 amylase. Diagnosis typically involves a thorough clinical history, skin testing, in vitro quantification of immunoglobulin (Ig) E, and confirmation through an oral challenge, although the latter is reserved for selected cases. This narrative review highlights the limited research on gastropod allergy. It provides a comprehensive list of purified and recombinant allergens and discusses the applications of component-resolved diagnosis as well as current therapeutic developments. Full article