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S. B. LEHRER, Clinical Immunology & Allergy Dept./School of Medicine, Tulane Univ. Medical Center, New Orleans, LA 70112

In the United States, consumption of seafood has been increasing because of health concerns about fat and cholesterol levels in beef products. However, seafood can result in significant allergic reactions in some consumers. Allergies to various species of fish, crustacea, mollusks, as well as other forms of seafood, have been reported to occur. In addition, occupational reactions have been reported in the seafood industry.

In an attempt to better delineate seafood-allergic reactions as well as provide better diagnostic and therapeutic reagents, we have investigated some seafoods for their allergens. Our studies have centered on allergens that occur in shrimp, one of the most allergenic seafoods. Although several proteins in shrimp have been shown to cause allergic reactions, the major shrimp allergen has been shown to be the muscle protein, tropomyosin, which accounts for approximately 80-85% of shrimp allergenicity. This shrimp protein is almost identical to that in lobster, crawfish, and crab. In addition, there appears to be cross-reactivity of crustacea tropomyosins with tropomyosins present in other allergenic invertebrate species such as houst dust mites and cockroaches. This cross-reactivity may be clinically significant.

For the seafood industry to reduce the prevalence of allergic reactions, it is essential to educate and train personnel. Furthermore, avoidance of cross-contamination and improved diagnostic and therapeutic regimens for seafood allergy are needed. A future approach may be to prepare seafoods with reduced allergenic activity.