Seafood

The taxonomic diversity (fish, molluscs, and crustaceans) suggests that complete cross-reactivity for all seafood is unlikely to be common. In one study, of 20 children with a history of allergy to cod, there was a history of allergy to sole in 11 (55%), to tuna in 7 (35%), and to mackerel, anchovy, sardine, red mullet, and salmon each in 1 (5%). Most studies of cross-reactivity are based on skin prick and IgE antibody test results, which are of little relevance to clinical sensitivity.

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