An Introduction to Seafood Allergy: With Special Mention on Shellfish Allergens | Chapter 09 | Emerging Trends in Disease and Health Research Vol. 2

 Seafood is a staple of most people's diets around the world. More frequent reports of adverse responses have come from increased production and consumption, stressing the need for more specific diagnosis and treatment of seafood allergy. The primary allergen in shellfish has been identified as tropomyosin, which induces IgE-mediated hypersensitivity. Oral allergy syndromes, urticaria, and anaphylaxis are among the symptoms. Shellfish have a lot of cross-reactivity. Clinical cross-reactivity with other species, as well as possible new therapy techniques, require further research. This chapter's information on diagnosis, treatment, and regulation can help you prevent developing a seafood allergy.

Author(S) Details

D. M. Affarin Tinku
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400061, Maharashtra, India.

P. Layana
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400061, Maharashtra, India.

Amjad K. Balange
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai-400061, Maharashtra, India.

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