Airborne Seafood Allergens as a Cause of Occupational Allergy and Asthma

@article{Lopata2013AirborneSA,
  title={Airborne Seafood Allergens as a Cause of Occupational Allergy and Asthma},
  author={A. L. Lopata and Mohamed Fareed Jeebhay},
  journal={Current Allergy and Asthma Reports},
  year={2013},
  volume={13},
  pages={288-297}
}
Occupational allergy and asthma is a serious adverse health outcome affecting seafood-processing workers. Allergic reactions are directed to two major seafood groups: fish and shellfish, with the latter group comprising crustaceans and molluscs. Several allergenic proteins have been identified in these different groups, but few have been characterised on a molecular level. Parvalbumin appears to be the major fish allergen, while tropomyosin the major crustacean allergen. Other IgE-binding… 
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82 Citations

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The study showed that a considerable proportion of workers in the Greenlandic seafood processing industry had occupational asthma and rhino conjunctivitis, and showed high sensitization levels toward snow crab, shrimp, and the fish parasite, A. simplex, which supports the hypothesis of a considerable degree of underreporting of occupational allergic airway disease.
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Clinical validation of a multiplex approach in molecular fish allergy diagnosis is needed for striving to avoid unnecessary food restrictions and in a further sense, improved patient care.
Occupational food allergy
  • Y. Fukutomi
  • Medicine, Psychology
    Current opinion in allergy and clinical immunology
  • 2019
TLDR
Clinicians should be aware in clinical practice that a patient's occupation might be relevant to his or her food allergy, and aware of the under-recognized nature of this phenomenon.
Occupational Allergic Airway Disease
  • G. Moscato
  • Medicine
    Current Otorhinolaryngology Reports
  • 2017
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The management of occupational allergic airway diseases should include a follow-up programme providing close collaboration between health care providers and patients, and ad hoc educational tools aimed at ameliorating patient’s knowledge should be developed.
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