Do shrimp-allergic individuals tolerate shrimp-derived glucosamine?

  1. J. Villacis†,
  2. T. R. Rice‡,
  3. L. R. Bucci§,
  4. J. M. El-Dahr,
  5. L. Wild,
  6. D. DeMerell,
  7. D. Soteres,
  8. S. B. Lehrer

Article first published online: 2 NOV 2006

DOI: 10.1111/j.1365-2222.2006.02590.x

Issue

Clinical & Experimental Allergy

Clinical & Experimental Allergy

Volume 36, Issue 11, pages 1457–1461, November 2006

Additional Information

How to Cite

Villacis, J., Rice, T. R., Bucci, L. R., El-Dahr, J. M., Wild, L., DeMerell, D., Soteres, D. and Lehrer, S. B. (2006), Do shrimp-allergic individuals tolerate shrimp-derived glucosamine?. Clinical & Experimental Allergy, 36: 1457–1461. doi: 10.1111/j.1365-2222.2006.02590.x

Author Information

  1. Tulane University Health Sciences Center Department of Clinical Immunology, Allergy, and Rheumatology, New Orleans, LA, USA

  1. †

    1Present address: 1. 404 Rio Grande, Apt 112, Austin, TX 78701, USA.

  2. ‡

    2Present address: Columbia University College of P&S, 50 Haven Avenue, Box 19, New York, NY 10032, USA.

  3. §

    3Present address: Weider Nutrition International, 2002 South 5070 West, Salt Lake City, UT 84104, USA.

*Correspondence: Samuel B. Lehrer, Tulane Health Sciences Center, 1700 Perdido Street (SL-57), New Orleans, LA 70112, USA. E-mail: sblehrer@gmail.com

Publication History

  1. Issue published online: 2 NOV 2006
  2. Article first published online: 2 NOV 2006
  3. Submitted 5 July 2005; revised 3 July 2006; accepted 2 August 2006

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Keywords:

  • crustacean;
  • glucosamine;
  • IgE;
  • shrimp allergy;
  • supplement;
  • tropomyosin

Summary

Background There is concern that shrimp-allergic individuals may react to glucosamine-containing products as shrimp shells are a major source of glucosamine used for human consumption.

Objective The purpose of this study was to determine whether shrimp-allergic individuals can tolerate therapeutic doses of glucosamine.

Methods Subjects with a history of shrimp allergy were recruited and tested for both shrimp reactivity via a prick skin test and shrimp-specific IgE by an ImmunoCAP assay. Fifteen subjects with positive skin tests to shrimp and an ImmunoCAP class level of two or greater were selected for a double-blind placebo-controlled food challenge (DBPCFC) using glucosamine-chondroitin tablets containing 1500 mg of synthetically produced (control) or shrimp-derived glucosamine. Immediate reactions, including changes in peak flow and blood pressure, and delayed reactions (up to 24 h post-challenge) via questionnaire were noted and assessed.

Results All subjects tolerated 1500 mg of both shrimp-derived or synthetic glucosamine without incident of an immediate hypersensitivity response. Peak flows and blood pressures remained constant, and no subject had symptoms of a delayed reaction 24 h later.

Conclusion This study demonstrates that glucosamine supplements from specific manufacturers do not contain clinically relevant levels of shrimp allergen and therefore appear to pose no threat to shrimp-allergic individuals.

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