Isolated contact urticaria caused by immunoglobulin E-mediated fish allergy.

Stefano Miceli Sopo, Roberta Onesimo, Valentina Giorgio, Serena Monaco

Risultato della ricerca: Contributo in rivistaArticolo in rivista

13 Citazioni (Scopus)

Abstract

Fish is a common cause of food allergy. The reactions usually occur after its ingestion. In most immunoglobulin E-mediated reactions, the allergens are gastroresistant and heat-stable proteins of low molecularweight (parvalbumin). On the other hand, isolated contact urticaria following the handling of raw fish but without symptoms after its ingestion was found among cooks and professional fish handlers. In these cases, the fish allergens are gastrosensitive and thermolabile, as demonstrated by the decrease in the diameter of the wheal in the skin-prick test using cooked fish. To the best of our knowledge isolated fish contact urticaria in children has not been previously reported. We analyze the features of three pediatric cases of contact urticaria from cod (one of them was sensitized to parvalbumin), with tolerance after ingestion of this fish on oral food challenge.
Lingua originaleEnglish
pagine (da-a)11-13
Numero di pagine3
RivistaIsrael Medical Association Journal
Volume2012
Stato di pubblicazionePubblicato - 2012

Keywords

  • urticaria caused by immunoglobulin E-mediated fish allergy

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