Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Globally, the rising consumption of fish and its derivatives, due to its nutritional value and
divergence of international cuisines, has led to an increase in reports of adverse reactions to …

Occupational exposure to foods is responsible for up to 25% of cases of occupational
asthma and rhinitis. Animal and vegetable high‐molecular‐weight proteins present in …

Food allergy is increasing in prevalence, posing aheavier social and financial burden. At
present, there is still no widely accepted treatment for it. Methods to reduce or eliminate the …

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 are diverse, serve as main constituents of seafood, and are extensively consumed
globally because of their nutritional values. Consequently, increase in reports of IgE …

Red king crab and snow crab have both become important species for the Norwegian
seafood industry. Since the first commercial harvest of red king crab in 2002 and of snow …

Exposure to high molecular weight sensitizers of biological origin is an important risk factor
for the development of asthma and rhinitis. Most of the causal allergens have been defined …

Snow crab (Chionoecetes opilio) proteins have been recognized as an important source of
both food and occupational allergens. While snow crab causes a significant occupational …

Abstract Background Workers in the Agriculture, Forestry, and Fisheries (AgFF) sector
experience exposures directly related to the work itself, as well as the physical environment …