Allergien auf Meerestiere

Translated title of the contribution: Fish and seafood allergy

A. Kuehn, H. Dickel

Research output: Contribution to journalReview articlepeer-review

5 Citations (Scopus)


Seafood including fish and shellfish is commonly consumed. These foods are also elicitors of allergic reactions in sensitized patients. Seafood allergy tends to persist during life time. Clinical reactions vary from mild to severe anaphylaxis upon consumption, skin contact or inhalations of seafood allergens. Cross-reactions between fish and shellfish have not been reported but fishallergic patients experience mostly clinical cross-reactivity to many fish species as well as shellfish-allergic subjects develop often symptoms upon ingestion of crustacean and mollusks. Important fish allergens are parvalbumins, enolases and aldolases. Relevant shellfish allergens were identified as tropomyosins, arginine kinases, sarcoplasmic calcium-bindung proteins and myosin light chains. This review summarizes the clinical characteristics and diagnosis of seafood allergy, the properties of seafood allergens as well as the perspectives for diagnosis and treatment.

Translated title of the contributionFish and seafood allergy
Original languageGerman
Pages (from-to)274-284
Number of pages11
Issue number6
Publication statusPublished - Jun 2016


  • Aldolase
  • Arginine kinase
  • Enolase
  • Fish
  • Fish gelatin
  • Myosin light chain
  • Parvalbumin
  • Sarcoplasmic calcium-binding protein
  • Shrimp
  • Tropomyosin


Dive into the research topics of 'Fish and seafood allergy'. Together they form a unique fingerprint.

Cite this