LAUSR

Fish allergy (FA) is the second most frequent type of food allergy in Japan.1 Fish allergens listed in the database of the WHO include parvalbumin, which is known to be the major allergen, β-enolase, aldolase A, vitellogenin and tropomyosin.2 Patients with atopic dermatitis (AD) have an increased risk for sensitisation to allergens due to their increased skin barrier permeability.3 Here, we enrolled six patients with FA, who had also been diagnosed with AD according to the diagnostic criteria of the Japanese guidelines.4 A table summarising the clinical details of these six cases and controls is available from the corresponding author on application. All of those patients showed immediate-type responses, such as urticaria or anaphylaxis, upon eating fish and had positive results of skin prick tests and/or serum IgE reactivity with CAP for fish allergens. This article is protected by copyright. All rights reserved.