Cross‐reactivity to fish and chicken meat – a new clinical syndrome
Allergy2016Vol. 71(12), pp. 1772–1781
Citations Over TimeTop 10% of 2016 papers
Annette Kuehn, Françoise Codreanu‐Morel, Christiane Lehners‐Weber, Virginie Doyen, S.‐A. Gomez‐André, F. Bienvenu, J Fischer, Natalia Ballardini, Marianne van Hage, Jeanne‐Marie Perotin, S. Silcret‐Grieu, H. Chabane, François Hentges, Markus Ollert, Christiane Hilger, M. Morisset
Abstract
Fish and chicken meat are cross-reactive foods; both fish-allergic and chicken meat-allergic patients might be at risk of developing a food allergy to chicken meat or to fish, respectively. This clinical phenomenon is proposed to be termed 'fish-chicken syndrome' with cross-reactive allergens involved being parvalbumins, enolases, and aldolases.
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