Background In the 5 years that have passed since the publication of the 2018 International
Consensus Statement on Allergy and Rhinology: Allergic Rhinitis (ICAR‐Allergic Rhinitis …

The diagnosis and management of food allergy is complicated by an abundance of
homologous, cross-reactive proteins in edible foods and aeroallergens. This results in …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

Immune-mediated food allergy and non-immune mediated food intolerance are categorized
as the most common adverse reactions resulting from the ingestion of certain foods. As there …

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 …

Shellfish is a leading cause of food allergy and anaphylaxis worldwide. Recent advances in
molecular characterization have led to a better understanding of the allergen profile. High …

Background Clinical management of shrimp allergy is hampered by the lack of accurate
tests. Molecular diagnosis has been shown to more accurately reflect the clinical reactivity …

Background Alpha‐gal syndrome (AGS) is an IgE‐mediated allergy to galactose‐alpha‐1, 3‐
galactose. Clinical presentation ranges from hives to anaphylaxis; episodes typically occur 2 …

Abstract Background Immunoglobulin E (IgE)-mediated food allergies (FAs) are increasingly
common among US children and adults. Not only can living with FA impose considerable …

Shellfish, including various species of mollusks (eg, mussels, clams, and oysters) and
crustaceans (eg, shrimp, prawn, lobster, and crab), have been a keystone of healthy dietary …