Karnaneedi, Shaymaviswanathan, Anvari, Sara, Brunner, Shea, Tuano, Karen S., Su, Brenda Bin, Hira, Saachi, Heidari, Sahel, Hira, Diamond, Davis, Carla M., and Lopata, Andreas L. (2025) Shrimp Allergy—Distinct Allergen Sensitization Profiles Between Intercontinental Cohorts. Allergy, 80 (10). pp. 2909-2913.

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Abstract

To the Editor, Shellfish allergy, particularly to shrimp, is a significant cause of food-induced anaphylaxis, affecting about 3% of adults and 1.3% of children worldwide; and up to 7.7% in the Asia Pacific region [1]. This allergy is typically lifelong, with up to 90% of affected individuals retaining their sensitivity into adulthood [1]. The allergens responsible for shellfish allergies are proteins such as tropomyosin, arginine kinase, myosin light chain, sarcoplasmic calcium-binding protein, hemocyanin, and others [2]. Shrimps, particularly the Black Tiger (Penaeus monodon; PM), Brown (Penaeus aztecus; PA), and Vannamei (Litopenaeus/Penaeus vannamei; PV), are common sources of crustacean allergens in globally consumed species. Despite diagnostic and therapeutic advancements, many studies focus on the general cross-reactivity of shellfish allergens, with fewer investigating species-specific IgE-binding patterns [3, 4]. This study explores these patterns in subjects from Australia (AU) and the United States (US) to improve diagnostics and treatments for shrimp allergies.

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