Sharp Michael F, Lopata Andreas L
Molecular Immunology Group, Center of Biodiscovery and Molecular Development of Therapeutics, School of Pharmacy and Molecular Science, James Cook University, Townsville, Australia.
Clin Rev Allergy Immunol. 2014 Jun;46(3):258-71. doi: 10.1007/s12016-013-8363-1.
Globally, the rising consumption of fish and its derivatives, due to its nutritional value and divergence of international cuisines, has led to an increase in reports of adverse reactions to fish. Reactions to fish are not only mediated by the immune system causing allergies, but are often caused by various toxins and parasites including ciguatera and Anisakis. Allergic reactions to fish can be serious and life threatening and children usually do not outgrow this type of food allergy. The route of exposure is not only restricted to ingestion but include manual handling and inhalation of cooking vapors in the domestic and occupational environment. Prevalence rates of self-reported fish allergy range from 0.2 to 2.29 % in the general population, but can reach up to 8 % among fish processing workers. Fish allergy seems to vary with geographical eating habits, type of fish processing, and fish species exposure. The major fish allergen characterized is parvalbumin in addition to several less well-known allergens. This contemporary review discusses interesting and new findings in the area of fish allergy including demographics, novel allergens identified, immunological mechanisms of sensitization, and innovative approaches in diagnosing and managing this life-long disease.
在全球范围内，由于鱼类及其衍生物的营养价值以及国际美食的多样性，其消费量不断增加，导致鱼类不良反应的报告增多。对鱼类的反应不仅由免疫系统介导引发过敏，还常常由包括雪卡毒素和异尖线虫在内的各种毒素和寄生虫引起。对鱼类的过敏反应可能很严重，甚至危及生命，而且儿童通常不会随着年龄增长而摆脱这类食物过敏。接触途径不仅限于摄入，还包括在家庭和职业环境中手动处理鱼类以及吸入烹饪蒸汽。自我报告的鱼类过敏患病率在普通人群中为0.2%至2.29%，但在鱼类加工工人中可高达8%。鱼类过敏似乎因地域饮食习惯、鱼类加工类型和接触的鱼类品种而异。除了几种不太知名的过敏原外，已确定的主要鱼类过敏原是小清蛋白。这篇当代综述讨论了鱼类过敏领域的有趣新发现，包括人口统计学、新发现的过敏原、致敏的免疫机制以及诊断和管理这种终身疾病的创新方法。
