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Dietary recommendations for patients allergic to Anisakis simplex

Trujillo, M J; Rodriguez, A; Gracia Bara, M T; Matheu, Victor LU ; Herrero, T; Rubio, M; Zubeldia, J M and Baeza, M L (2002) In Allergologia et Immunopathologia 30(6). p.311-314
Abstract
BACKGROUND: Anisakis simplex, a fish parasite, causes allergic urticaria, angioedema and anaphylactic shock through an IgE-mediated hypersensitivity mechanism. Consensus on the dietary recommendations that should be given to allergic patients is lacking. Our objective was to evaluate the usefulness of different types of diets in preventing further reactions in patients allergic to A. simplex. METHODS: Twenty-eight adult patients, who had suffered an allergic episode caused by A. simplex were asked to follow one of the following three diets for a mean period of 13.16 months: a fish-free diet (diet 1; n = 19), a diet including fish frozen for more than 48 hours (diet 2; n = 9) and a diet with fresh fish (diet 3; n = 12). In all patients raw... (More)
BACKGROUND: Anisakis simplex, a fish parasite, causes allergic urticaria, angioedema and anaphylactic shock through an IgE-mediated hypersensitivity mechanism. Consensus on the dietary recommendations that should be given to allergic patients is lacking. Our objective was to evaluate the usefulness of different types of diets in preventing further reactions in patients allergic to A. simplex. METHODS: Twenty-eight adult patients, who had suffered an allergic episode caused by A. simplex were asked to follow one of the following three diets for a mean period of 13.16 months: a fish-free diet (diet 1; n = 19), a diet including fish frozen for more than 48 hours (diet 2; n = 9) and a diet with fresh fish (diet 3; n = 12). In all patients raw fish was excluded. Relapse rates and changes in total serum IgE and specific IgE to A. simplex were studied during the follow up. RESULTS: During the 13-month follow-up none of the patients developed anaphylaxis. Urticaria symptoms were present in 5.8 %, 11.1 % (n.s) and 33.3 % (p = 0.016) of patients following diets 1, 2 and 3, respectively. Total IgE decreased by 64 % (p < 0.05), 48 % (p < 0.05) and 39.4 % (p < 0.05), respectively. Specific IgE to A. simplex decreased by 50.7 % (p < 0.05), 54.1 % (p < 0.05) and 23.6 % (p < 0.05) after diets 1, 2 and 3, respectively. No statistically significant differences were found among the groups in variations in total and specific IgE. CONCLUSIONS: Patients allergic to A. simplex can eat fish that has been frozen at -20 C for 48 hours without risk of a severe allergic reaction. Long term decreases in specific and total IgE may not be good markers of eventual contact with A. simplex. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Allergologia et Immunopathologia
volume
30
issue
6
pages
311 - 314
publisher
Doyma, Barcelona
external identifiers
  • pmid:12464163
  • scopus:0036867490
ISSN
0301-0546
language
English
LU publication?
yes
id
4531276f-c09a-4616-aad0-05723f9c148b (old id 1123834)
date added to LUP
2008-06-03 14:50:31
date last changed
2017-05-21 03:31:09
@article{4531276f-c09a-4616-aad0-05723f9c148b,
  abstract     = {BACKGROUND: Anisakis simplex, a fish parasite, causes allergic urticaria, angioedema and anaphylactic shock through an IgE-mediated hypersensitivity mechanism. Consensus on the dietary recommendations that should be given to allergic patients is lacking. Our objective was to evaluate the usefulness of different types of diets in preventing further reactions in patients allergic to A. simplex. METHODS: Twenty-eight adult patients, who had suffered an allergic episode caused by A. simplex were asked to follow one of the following three diets for a mean period of 13.16 months: a fish-free diet (diet 1; n = 19), a diet including fish frozen for more than 48 hours (diet 2; n = 9) and a diet with fresh fish (diet 3; n = 12). In all patients raw fish was excluded. Relapse rates and changes in total serum IgE and specific IgE to A. simplex were studied during the follow up. RESULTS: During the 13-month follow-up none of the patients developed anaphylaxis. Urticaria symptoms were present in 5.8 %, 11.1 % (n.s) and 33.3 % (p = 0.016) of patients following diets 1, 2 and 3, respectively. Total IgE decreased by 64 % (p &lt; 0.05), 48 % (p &lt; 0.05) and 39.4 % (p &lt; 0.05), respectively. Specific IgE to A. simplex decreased by 50.7 % (p &lt; 0.05), 54.1 % (p &lt; 0.05) and 23.6 % (p &lt; 0.05) after diets 1, 2 and 3, respectively. No statistically significant differences were found among the groups in variations in total and specific IgE. CONCLUSIONS: Patients allergic to A. simplex can eat fish that has been frozen at -20 C for 48 hours without risk of a severe allergic reaction. Long term decreases in specific and total IgE may not be good markers of eventual contact with A. simplex.},
  author       = {Trujillo, M J and Rodriguez, A and Gracia Bara, M T and Matheu, Victor and Herrero, T and Rubio, M and Zubeldia, J M and Baeza, M L},
  issn         = {0301-0546},
  language     = {eng},
  number       = {6},
  pages        = {311--314},
  publisher    = {Doyma, Barcelona},
  series       = {Allergologia et Immunopathologia},
  title        = {Dietary recommendations for patients allergic to Anisakis simplex},
  volume       = {30},
  year         = {2002},
}