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Shrimp Allergy—Distinct Allergen Sensitization Profiles Between Intercontinental Cohorts

Year: 2025

Type: article

Abstract: To the Editor, Shellfish allergy, particularly to shrimp, is a significant cause of food-induced anaphylaxis, affecting about 3% of adults and 1.3% of children worldwide; and up to 7.7% in the Asia Pacific region [1]. This allergy is typically lifelong, with up to 90% of affected individuals retaining their sensitivity into adulthood [1]. The allergens responsible for shellfish allergies are proteins such as tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, hemocyanin, and others [2]. Shrimps, particularly the Black Tiger (Penaeus monodon; PM), Brown (Penaeus aztecus; PA), and Vannamei (Litopenaeus/Penaeus vannamei; PV), are common sources of crustacean allergens in globally consumed species. Despite diagnostic and therapeutic advancements, many studies focus on the general cross-reactivity of shellfish allergens, with fewer investigating species-specific IgE-binding patterns [3, 4]. This study explores these patterns in subjects from Australia (AU) and the United States (US) to improve diagnostics and treatments for shrimp allergies.

Source: Allergy

DOI: 10.1111/all.16662