Chinese University researchers have identified 11 allergens in shrimps that may enable patients to include the food on their menu again after knowing which of the crustaceans to avoid.

In collaboration with Mahidol University and Samitivej Thonburi Hospital in Thailand, CUHK's medical school recruited 85 people with a history of shrimp allergy to participate in the study. Their blood samples were tested for giant tiger prawn protein that is a common source of shrimp allergy.Shrimps are the leading source of food allergy in Hong Kong, affecting one in 100 children. In addition to skin reactions and oral symptoms, it can also lead to wheezing, breathing difficulties and anaphylaxis.

The team found 11 allergen components in shrimps, including the newly discovered glycogen phosphorylase, with a pattern of geographical prevalence between Hong Kong and Thailand, which is believed to be related to local diets and environmental exposure.

"False-positive rates of current diagnostic methods for shrimp allergy including allergen skin prick tests and measurement of shrimp-specific IgE antibody level in the blood can be up to 80 percent," said Gary Wong Wing-kin, TS Lo Foundation professor of pediatrics from CU Medicine.

Wong said many patients suffering from food allergies are misdiagnosed as shrimp allergy cases.

The team believes the component-specific IgE antibody test can diagnose shrimp allergy precisely, at a lower cost and with less procedural risks. It can also indicates the severity of allergic reaction, letting doctors better diagnose patients' conditions.

"This study can identify the allergens for accurate diagnosis and prescription of the right medicine," Wong said.

Knowing which allergens to avoid would allow patients to eat shrimps not carrying those allergens.

Researchers are developing a vaccine for shrimp allergic individuals, which is in the initial stages of clinical development in humans.

Research may put shrimps back on menus for allergy prone