Abstract Background Food allergens causing IgE-mediated reactions are specific proteins
ingested with foods in a complex matrix with variable and sundry components. This means …

Food allergy remains a public health, business, and regulatory challenge. Risk analysis
(RA) and risk management (RM) of food allergens are of great importance and analysis for …

Despite the increasing popularity of crustacean shellfish among consumers due to their rich
nutrients, they can induce a serious allergic response, sometimes even life-threatening. In …

Asian countries have unique ways of food processing and dietary habits that may explain
the observed differences in the prevalence, natural history, epidemiology and sensitization …

Allergy to shellfishes, including mollusks and crustaceans, is a growing health concern
worldwide. Crustacean shellfish is one of the “Big Eight” allergens designated by the US …

Hemocyanin in crustaceans is an allergen for humans. However, little information was
available on its molecular, structural and allergenic properties. In this study, the purified …

Hemocyanin, an oxygen-transport protein, is widely distributed in the hemolymph of marine
arthropods and mollusks, playing an important role in their physiological processes …

BACKGROUND Snail allergy is rare but can be fatal. Pila polita, a freshwater snail, was
considered as a popular exotic food, particularly in tropical countries, and consumed in …

Background Tropomyosin is a major allergen in crustaceans, including mud crab species,
but its molecular and allergenic properties in Scylla olivacea are not well known. Thus, this …

Background Research on reported food-related triggers of atopic disease in South Asian
adults is lacking despite the region's large population and the global significance of allergic …