Wai Christine Y Y, Leung Nicki Y H, Leung Agnes S Y, Wong Gary W K, Leung Ting F
Department of Paediatrics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China.
Hong Kong Hub of Paediatric Excellence, The Chinese University of Hong Kong, Hong Kong, China.
Front Allergy. 2021 Jul 8;2:676903. doi: 10.3389/falgy.2021.676903. eCollection 2021.
Asian countries have unique ways of food processing and dietary habits that may explain the observed differences in the prevalence, natural history, epidemiology and sensitization pattern of food allergic diseases when compared to western countries. Per capita consumption of seafood, including fish and shellfish, is well above the global average for many Asian countries because of their coastal geographical location and rich seafood supply. The wide availability and high abundance of seafood in Asian countries have shaped a diverse way of processing and eating this major food group. Such unique features have significant impact on the sensitization profile and allergenicity of Asians to fish and shellfish. For example, fish and shellfish are eaten raw in some countries that may promote sensitization to heat-labile allergens not otherwise seen in other regions. Fermented fish sauce is commonly used as a condiment in some countries which may promote fish sensitization. Shrimp head and shrimp roe are regarded as delicacies in some countries, but their allergen profiles are yet to be characterized. Freshwater fish and shellfish are a common food source in many Asian countries but the allergenicity of many such species remains unknown. In this review, we discuss factors that may contribute to differences in molecular profile and sensitization pattern for fish and shellfish that are observed in Asian populations and revisit the current status of seafood allergy in this part of the world. Acknowledging the similarities and differences of seafood allergy patterns between Asian and western populations can help us refine a better strategy for diagnosing and managing seafood allergy.
与西方国家相比，亚洲国家有着独特的食品加工方式和饮食习惯，这或许可以解释在食物过敏疾病的患病率、自然史、流行病学及致敏模式方面所观察到的差异。由于许多亚洲国家地处沿海，海产品供应丰富，包括鱼类和贝类在内的海产品人均消费量远高于全球平均水平。亚洲国家海产品种类繁多且供应充足，形成了对这一主要食物种类多样化的加工和食用方式。这些独特特征对亚洲人对鱼类和贝类的致敏情况及致敏原性有着重大影响。例如，在一些国家，鱼类和贝类是生食的，这可能会促使对热不稳定过敏原产生致敏，而在其他地区则不然。在一些国家，发酵鱼露常被用作调味品，这可能会促使对鱼类产生致敏。在一些国家，虾头和虾卵被视为美味佳肴，但它们的过敏原情况尚未得到明确界定。淡水鱼和贝类是许多亚洲国家常见的食物来源，但许多此类物种的致敏原性仍然未知。在本综述中，我们讨论了可能导致亚洲人群中观察到的鱼类和贝类分子特征及致敏模式差异的因素，并重新审视了世界这一地区海产品过敏的现状。认识到亚洲和西方人群海产品过敏模式的异同，有助于我们完善诊断和管理海产品过敏的更好策略。
