Chapter 6. Seafood

  1. Isabel Skypala BSc Nutrition and Dietetics, PG Dip Allergy, RD Specialist Allergy Dietitian Director of Rehabilitation and Therapies Honorary Senior Lecturer1,2 and
  2. Carina Venter BSc Dietetics, PG Dip Allergy, PhD, RD Senior Allergy Dietitian Senior Research Fellow3
  1. Isabel Skypala BSc Nutrition and Dietetics, PG Dip Allergy, RD Specialist Allergy Dietitian Director of Rehabilitation and Therapies Honorary Senior Lecturer1,2

Published Online: 19 MAY 2009

DOI: 10.1002/9781444312119.ch6

Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance

Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance

How to Cite

Skypala, I. (2009) Seafood, in Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance (eds I. Skypala and C. Venter), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444312119.ch6

Editor Information

  1. 1

    Royal Brompton & Harefield NHS Trust, UK

  2. 2

    Imperial College London, UK

  3. 3

    David Hide Asthma and Allergy Research Centre, Isle of Wight, University of Portsmouth, UK

Author Information

  1. 1

    Royal Brompton & Harefield NHS Trust, UK

  2. 2

    Imperial College London, UK

Publication History

  1. Published Online: 19 MAY 2009
  2. Published Print: 13 MAR 2009

ISBN Information

Print ISBN: 9781405170369

Online ISBN: 9781444312119

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Keywords:

  • seafood;
  • fish allergy, affecting children and adults;
  • parvalbumin, dominant allergen in finned fish;
  • positive predictive value (PPV);
  • seafood allergy, manifesting as immediate symptoms of IgE-mediated allergic nature;
  • seafood, involving in food allergic reactions;
  • Anisakis simplex nematode worm, contaminating fishmeal

Summary

This chapter contains sections titled:

  • Introduction

  • Prevalence and natural history

  • Foods involved

  • Diagnosis

  • Avoidance