Structure of sensitization to fish and seafood in children




food allergy, respiratory allergy, allergy to fish and seafood, clinic, anaphylaxis, structure of sensitization, specific IgE, parvalbumin, tropomyosin, children


In recent years, about 4% of children and 1% of adults in the world have suffered from food allergies to fish and seafood. About 40% of children have a high level of threat of systemic reactions. Literature data on the prevalence of FA on fish and seafood in the world are summarized, the principles of modern diagnostics are defined, taking into account the possibilities of molecular component diagnostics of fish and seafood allergen molecules.

Purpose – To analyze the prevalence of allergies to fish and seafood in children; determine the structure of sensitization to the main allergens of these products using molecular component diagnostics.

Materials and methods. 29 children aged from 3 to 18 years with clinical signs of allergies to fish and seafood were examined, with confirmation of sensitization to them using the ALEX-2 molecular component diagnostic method (Macro Array Diagnostics GmbH, Austria). Levels of specific IgE were determined.

Results. Among those examined, children with food allergies to fish and seafood aged 3-6 years predominated (41.4%). 18 (62.1%) children had a severe allergy history. 19 (65.5%) children had oral allergy syndrome; 18 (62.1%) children had a papular rash with itching. Difficulty breathing was observed in 16 (55.2%) children. About half of the subjects were sensitized to fish allergens, most often to β-parvalbumin. Only 4 (13.8%) children were sensitized to fish enolase and eldolase. Among seafood, sensitization to squid predominated in children - in 18 (62.1%) children, while sensitization to tropomyosin was low - 1 (3.4%) case.

Conclusions. The problem of the appearance of fish and seafood is relevant today, especially among children aged 3-6 years (41.4%). In children with fish allergy, sensitization to β-parvalbumin of different fish species predominated, namely to salmon (51.7%), mackerel (51.7%), herring (48.3%), carp (48.3%), tuna (48.3%), cod (41.4%). As a result of sensitization to seafood, sIGE was more often recorded to extracts of squid (62.1%), oyster (27.6%), lobster (20.7%), mussels (20.7%), clam (17.2%).

The research was carried out in accordance with the principles of the Helsinki Declaration. The study protocol was approved by the Local Ethics Committee of the participating institution. The informed consent of the patient was obtained for conducting the studies.

No conflict of interests was declared by the authors.


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