Department of Pneumology and Allergy, Hospital Clínic, Institut d´Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), Barcelona, Spain.
Allergology Department, Hospital Quirónsalud, Barcelona, Spain.
J Investig Allergol Clin Immunol. 2020;30(6):409-420. doi: 10.18176/jiaci.0565. Epub 2020 Jul 21.
Seafood is a major cause of food allergy and anaphylaxis worldwide. Shellfish is included among the "big eight" food groups, which are responsible for more than 90% of all cases of food allergy. Approximately 2.5% of the world's population has experienced an adverse reaction to seafood. Seafood allergy is one of the most frequent and lethal allergies that exist. The several allergenic proteins involved in allergic reactions that have been described in recent years include tropomyosin, arginine kinase, myosin light chain, and sarcoplasmic calcium-binding protein. Despite all the data reported in the last few years, shellfish allergy is still diagnosed and treated as it was 50 years ago. The only effective treatment to prevent allergic reactions to shellfish is avoidance. This review aims to update recently published data on shellfish allergy and to highlight those areas that have yet to be resolved.
海鲜是全球范围内食物过敏和过敏反应的一个主要原因。贝类被列入“八大”食物组之一，它们导致了超过 90%的食物过敏病例。全世界约有 2.5%的人口经历过海鲜不良反应。海鲜过敏是最常见和最致命的过敏之一。近年来描述的涉及过敏反应的几种过敏原蛋白包括原肌球蛋白、精氨酸激酶、肌球蛋白轻链和肌浆钙结合蛋白。尽管在过去几年中报告了所有数据，但贝类过敏的诊断和治疗仍与 50 年前一样。预防贝类过敏反应的唯一有效治疗方法是避免食用。本综述旨在更新最近发表的贝类过敏数据，并强调仍有待解决的领域。
