Aldolase: a new crustacea allergen

Crustacean allergy is one of the most frequent causes of food allergic reactions, not just by ingestion, but also by inhalation1. Tropomyosin is considered the major allergen and it would be responsible of most crustacean-allergic reactions. We present a near fatal case of anaphylaxis due to allergy to Crustacea with exclusive sensitization to an infrequent shellfish allergen: Aldolase.

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