Anisakis Allergy: Raising Awareness

Authors

  • Tiago Azenha Rama Serviço de Imunoalergologia. Centro Hospitalar Universitário São João. Porto. Basic and Clinical Immunology. Department of Pathology. Faculty of Medicine. University of Porto. Porto. https://orcid.org/0000-0003-0134-617X
  • Diana Silva Serviço de Imunoalergologia. Centro Hospitalar Universitário São João. Porto. Basic and Clinical Immunology. Department of Pathology. Faculty of Medicine. University of Porto. Porto.

DOI:

https://doi.org/10.20344/amp.15908

Keywords:

Anaphylaxis, Anisakiasis, Anisakis, Food Hypersensitivity, Hypersensitivity, Urticaria

Abstract

Introduction: Ingestion of Anisakis is a common cause of allergic reactions to seafood in countries in which undercooked/raw seafood is part of gastronomic traditions. Despite current trends for the ingestion of raw/marinated/undercooked fish, the prevalence rate of anisakiasis and allergy to Anisakis is still considered to be low in Portugal. We aimed to review the current pathogenic mechanisms, the clinical and diagnostic approach of Anisakis allergy, and Anisakis-related eviction measures, while raising awareness to this problem.
Material and Methods: Literature search in the MEDLINE and Scopus databases, regarding Anisakis allergy.
Conclusion: Assessment of sensitization to Anisakis should be included in the workup study of urticaria/angioedema and anaphylaxis, as there is a rise in consumption of raw and undercooked fish. Ingestion of previously frozen and properly cooked fish appears to be safe for most patients who are allergic to Anisakis.

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Published

2022-07-01

How to Cite

1.
Rama TA, Silva D. Anisakis Allergy: Raising Awareness. Acta Med Port [Internet]. 2022 Jul. 1 [cited 2024 Feb. 28];35(7-8):578-83. Available from: https://actamedicaportuguesa.com/revista/index.php/amp/article/view/15908

Issue

Section

Review Articles