Anisakis Allergy: Raising Awareness

Detalhes bibliográficos
Autor(a) principal: Rama, Tiago Azenha
Data de Publicação: 2022
Outros Autores: Silva, Diana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: https://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908
Resumo: 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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spelling Anisakis Allergy: Raising AwarenessAlergia ao Anisakis: Sensibilizar para o Seu DiagnósticoAnaphylaxisAnisakiasisAnisakisFood HypersensitivityHypersensitivityUrticariaAnafilaxiaAnisakisAnisaquíaseHipersensibilidadeHipersensibilidade AlimentarUrticáriaIntroduction: 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.Introdução: A ingestão de Anisakis é uma causa frequente de alergia a pescado, em países onde o hábito de ingerir estes alimentos crus/pouco cozinhados faz parte das tradições gastronómicas. Apesar do aumento na frequência de ingestão de peixe cru/marinado/pouco cozinhado que se verifica em Portugal, a prevalência de anisaquíase e alergia ao Anisakis continua a ser considerada como sendo baixa. O nosso objectivo foi rever os mecanismos fisiopatológicos da alergia a Anisakis, a abordagem clínica e diagnóstica, e as medidas de evicção de Anisakis. Em simultâneo, pretendemos consciencializar para este problema de saúde crescente. Material e Métodos: Foi efetuada uma pesquisa e revisão bibliográfica nas bases de dados MEDLINE e Scopus, sobre alergia ao Anisakis e anisaquíase.Conclusão: A avaliação da sensibilização ao Anisakis deve ser incluída no estudo inicial da urticária/angioedema e anafilaxia, dado que o consumo de peixe cru e malcozinhado está a aumentar. A ingestão de peixe previamente congelado e sujeito a uma cocção correta parece ser segura para a grande maioria dos doentes alérgicos ao Anisakis.Ordem dos Médicos2022-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908oai:ojs.www.actamedicaportuguesa.com:article/15908Acta Médica Portuguesa; Vol. 35 No. 7-8 (2022): July-August; 578-583Acta Médica Portuguesa; Vol. 35 N.º 7-8 (2022): Julho-Agosto; 578-5831646-07580870-399Xreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAPenghttps://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908https://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908/6601Direitos de Autor (c) 2022 Acta Médica Portuguesainfo:eu-repo/semantics/openAccessRama, Tiago AzenhaSilva, Diana2022-12-20T11:07:41Zoai:ojs.www.actamedicaportuguesa.com:article/15908Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T10:42:33.997533Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Anisakis Allergy: Raising Awareness
Alergia ao Anisakis: Sensibilizar para o Seu Diagnóstico
title Anisakis Allergy: Raising Awareness
spellingShingle Anisakis Allergy: Raising Awareness
Rama, Tiago Azenha
Anaphylaxis
Anisakiasis
Anisakis
Food Hypersensitivity
Hypersensitivity
Urticaria
Anafilaxia
Anisakis
Anisaquíase
Hipersensibilidade
Hipersensibilidade Alimentar
Urticária
title_short Anisakis Allergy: Raising Awareness
title_full Anisakis Allergy: Raising Awareness
title_fullStr Anisakis Allergy: Raising Awareness
title_full_unstemmed Anisakis Allergy: Raising Awareness
title_sort Anisakis Allergy: Raising Awareness
author Rama, Tiago Azenha
author_facet Rama, Tiago Azenha
Silva, Diana
author_role author
author2 Silva, Diana
author2_role author
dc.contributor.author.fl_str_mv Rama, Tiago Azenha
Silva, Diana
dc.subject.por.fl_str_mv Anaphylaxis
Anisakiasis
Anisakis
Food Hypersensitivity
Hypersensitivity
Urticaria
Anafilaxia
Anisakis
Anisaquíase
Hipersensibilidade
Hipersensibilidade Alimentar
Urticária
topic Anaphylaxis
Anisakiasis
Anisakis
Food Hypersensitivity
Hypersensitivity
Urticaria
Anafilaxia
Anisakis
Anisaquíase
Hipersensibilidade
Hipersensibilidade Alimentar
Urticária
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-07-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908
oai:ojs.www.actamedicaportuguesa.com:article/15908
url https://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908
identifier_str_mv oai:ojs.www.actamedicaportuguesa.com:article/15908
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908
https://www.actamedicaportuguesa.com/revista/index.php/amp/article/view/15908/6601
dc.rights.driver.fl_str_mv Direitos de Autor (c) 2022 Acta Médica Portuguesa
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos de Autor (c) 2022 Acta Médica Portuguesa
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Ordem dos Médicos
publisher.none.fl_str_mv Ordem dos Médicos
dc.source.none.fl_str_mv Acta Médica Portuguesa; Vol. 35 No. 7-8 (2022): July-August; 578-583
Acta Médica Portuguesa; Vol. 35 N.º 7-8 (2022): Julho-Agosto; 578-583
1646-0758
0870-399X
reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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