Shellfish include various mollusks, oysters, and crustaceans that are highly rich in antioxidants, protein, and omega-3 fatty acids. Following the rise in shellfish consumption rates throughout the world, a corresponding increase in shellfish allergy rates has also increased.
In a recent review published in Nutrients, researchers describe the epidemiology, pathogenesis, clinical signs and symptoms, diagnosis, and management of shellfish allergies, with a particular focus on children.
Epidemiology
Shellfish is one of the “big eight” allergenic food groups, as about 2.5% of the world’s population is affected by shellfish allergies, with individuals of Thailand, Taiwan, Singapore, and Vietnam descent often most severely infected. In the current study, researchers review studies that included children from various countries in their assessment of shellfish allergy.
In the EuroPrevall-iFAAM study, researchers enrolled children aged six to 10 years from eight European countries. Herein, crustacean allergies affected 0.2% of primary school children, as reported by their parents.
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