Open AccessAnaphylaxis by inhalation of allergenic proteins from Anisakis simplex
Author(s) -
Garcia Navarro Dalhila Janett,
Montoro De Francisco Ana,
Perez Tomas Chivato,
Membrillo De Novales Francisco Javier,
Nuñez Hernandez Maria Angeles,
De Mateo Hernandez Belen,
Fernandez Lopez Manuel,
Mateos Galvan Jose Maria
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-s2-p13
Subject(s) - anisakis simplex , anisakis , anaphylaxis , medicine , allergy , ingestion , inhalation , allergen , dermatology , immunology , fish <actinopterygii> , anesthesia , biology , fishery
Background Anaphylaxis can affect 20% of patients sensitized to Anisakis simplex. There have been reports of occupational asthma due to inhalation of allergens in patients who handle raw fish. Anisakis has several proteins which are capable of producing sensitations, primarily by ingestion, but may also occur through contact or inhalation. Method We report a 50 year old patient, who works as a cook. A year ago she presented two episodes of anaphylaxis after eating undercooked fresh fish. Thereafter she removed raw fish from her diet. Ten months later after handling fish (eviscerating it), an hour after hand injuring, she presented itching hands and head, epigastric pain, nausea and severe generalized urticaria. Attended the emergency room with adrenaline, corticosteroids, antihistamines, with good response. She manipulates fish daily with gloves because of her profession. Prick test (PT) with allergenic extracts of fish, Anisakis, food (Alk Abello).Total and specific IgE to Anisakis, white and blue fish (Thermo Fisher). Gastroscopy.