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.

Links

Publisher Full Text

Authors

Onesimo R, Giorgio V, Pill S, Monaco S, Sopo SM

Institution

Department of Pediatrics, Policlinico A. Gemelli, Catholic University, Rome, Italy. roberta_onesimo@yahoo.it

Source

The Israel Medical Association journal : IMAJ 14:1 2012 Jan pg 11-3

MeSH

Animals
Child
Child, Preschool
Dermatitis, Contact
Fishes
Food Hypersensitivity
Humans
Immunoglobulin E
Male
Parvalbumins
Skin Tests
Urticaria

Pub Type(s)

Case Reports
Journal Article

Language

eng

PubMed ID

22624435