Seafood refers to several distinct groups of edible aquatic animals including fish,
crustacean, and mollusc. The two invertebrate groups of crustacean and mollusc are, for …

abstract Food allergy is an adverse immune response to certain kinds of food. Although any
food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and …

Potential food shortages, human health challenges and environmental concerns, all
thematically linked to growing and aging global populations, drive the search for alternative …

IgE‐mediated shellfish allergy constitutes an important cause of food‐related adverse
reactions. Shellfish are classified into mollusks and crustaceans, the latter belonging to the …

Seafood plays an important role in human nutrition and health. The growing international
trade in seafood species and products has added to the popularity and frequency of …

Background Shrimp, belonging to the class Malacostraca and specifically to the order
Decapod, is a common species in crustaceans with abundant nutrients, such as protein …

Edible insects have recently been promoted as a source of protein and have a high nutrition
value. Identification of allergens and cross-reactivity between Macrobrachium spp. and the …

BACKGROUND: Shellfish allergy is a prevalent, long-lasting disorder usually persisting
throughout life. Few options are available for treatment, and avoidance is the only therapy …

Although cross-reactivity between crustacean and mollusks as well as mites is
demonstrated, the often poor correlation of IgE reactivity and clinical symptoms calls for …

Background The diagnosis of shellfish allergy remains a challenge for clinicians. Several
shellfish allergens have been characterized and their IgE epitopes identified. However, the …