Changes over Time in IgE Sensitization to Allergens of the Fish Parasite Anisakis spp.

ABSTRACT:

Background

Sensitization to Anisakis spp. can produce allergic reactions after eating raw or undercooked parasitized fish. Specific IgE is detected long after the onset of symptoms, but the changes in specific IgE levels over a long follow-up period are unknown; furthermore, the influence of Anisakis spp. allergen exposure through consumption of fishery products is also unknown.

Objective

To analyse the changes in IgE sensitization to Anisakis spp. allergens over several years of follow-up and the influence of the consumption of fishery products in IgE sensitization.

Methods

Total IgE, Anisakis spp.-specific IgE, anti-Ani s 1 and anti-Ani s 4 IgE were repeatedly measured over a median follow-up duration of 49 months in 17 sensitized patients.

Results

Anisakis s

SUBMITTER: Carballeda-Sangiao N 

PROVIDER: S-EPMC4957799 | biostudies-literature | 2016 Jul

REPOSITORIES: biostudies-literature