The diagnosis and management of food allergy is complicated by an abundance of
homologous, cross-reactive proteins in edible foods and aeroallergens. This results in …

As a consequence of the general increase in allergic sensitization, the prevalence of
hypersensitivity reactions to multiple foods that share homologous proteins has become a …

Food allergy is an important public health problem that affects children and adults and may
be increasing in prevalence. Despite the risk of severe allergic reactions and even death …

Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins
induce specific IgE-mediated immune reactions. The major fish allergens are the …

Background The majority of fish‐allergic patients are sensitized to parvalbumin, known to be
the cause of important IgE cross‐reactivity among fish species. Little is known about the …

IgE-mediated reactions to fish allergens represent one of the most frequent causes of food
allergy. We have constructed an expression cDNA library from carp (Cyprinus carpio) …

BACKGROUND: Fish-hypersensitive patients can probably tolerate some fish species while
being allergic to others. OBJECTIVE: To determine the allergenic cross-reactivity between 9 …

The purpose of this study was to determine whether patients allergic to one fish species can
safely eat other fish species. Eleven atopic, food-allergic children and young adults with …

Background: Type I allergy to fish is a severe health problem in countries in which a large
percentage of the population derive income from fishing. Objective: The aim of the study was …

BACKGROUND Almost 4% of the population suffer from food allergy which is an adverse
reaction to food with an underlying immunological mechanism. AIMS To characterise one of …