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Risk factors for sensitization to AnisakiS simplex: a multivariate statistical evaluation.

C Foti·M Fanelli·V Mastrandrea·R Buquicchio·N Cassano·A Conserva·E Nettis
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Abstract

Anisakis simplex is a nematode belonging to the Anisakidae family. The ingestion of third stage larvae in uncooked or undercooked seafood may cause human diseases known as anisakiasis and anisakidosis. A total of 400 (159 atopic and 241 non-atopic) subjects living in an area of southern Italy (Bari district) were consecutively evaluated to identify the association of some factors (sex, age, atopy, consumption of uncooked seafood and sensitization to dust mites) with the risk of Anisakis simplex sensitization. Patients were investigated on history of atopy and allergic diseases and were skin prick tested with commercial allergen extracts of Anisakis simplex, Acarus siro, Lepidoglyphus destructor, Tyrophagus putrescentiae, Glycyphagus domesticus, Euroglyphus maynei, Dermatophagoides pteronyssinus and Dermatophagoides farinae. Our results suggest that atopic subjects have a lower risk of Anisakis allergy than non-atopic subjects and show the association of Anisakis simplex sensitization with the consumption of uncooked seafood (anchovies and squid), increasing age and sensitization to Glycyphagus domesticus.

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C Foti, M Fanelli, V Mastrandrea, R Buquicchio, N Cassano, A Conserva, E Nettis. Risk factors for sensitization to AnisakiS simplex: a multivariate statistical evaluation.. https://doi.org/10.1177/039463200601900414

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