Co-Sensitization Patterns of Crustaceans and Mollusks
Monday, March 7, 2016
South Exhibit Hall H (Convention Center)
Travis M. Sifers, MD, Ashley K Sherman, Charles S. Barnes, PhD FAAAAI, Christina E. Ciaccio, MD MSc FAAAAI
A) Rationale: Food allergy is complicated by the lack of knowledge regarding what potentially cross-reactive foods must be removed from a diet after an initial reaction to another food. The frequency of co-sensitization among mollusks and crustaceans, however, is not well known. In addition, frequencies of co-sensitization within the Mollusca phylum are not well known.

B) Methods: This retrospective, cross sectional study was performed at a pediatric tertiary care center. Following approval by the hospital’s IRB, de-identified Immunocap data from January 2009-June 2011were obtained from the hospital’s laboratory computer system. Specific IgE antibodies to 7 crustaceans and bivalves (shrimp, lobster, crab, clam, mussel, scallop, and oyster) as well as milk (used as a control) were obtained. Co-sensitization was measured via Spearman Correlation Coefficients.

C) Results: Intra-crustacean co-sensitization, as previously reported, was high with an average correlation of 0.889. The highest co-sensitization correlation was between lobster and crab (0.942, p<0.0001). The average intra-bivalve correlation was 0.866 and the highest correlation was between scallops and clams (0.940, p<0.0001). The co-sensitization between crustaceans and bivalves ranged from 0.735 (lobster/oyster, p<0.001) to 0.881 (lobster/clam, p<0.0001) with an average of 0.824.

D) Conclusions: Our results suggest that there is high co-sensitization within the bivalves as well as significant, albeit slightly less, co-sensitization between crustaceans and bivalves.