In the province of Tarragona, the consumption of galeras, a type of shellfish, is very frequent. In fact, in coastal towns such as Hospitalet de l’Infant and La Ampolla the gastronomic days of the galera are celebrated.
But, is allergy to this crustacean very frequent? Dr. Soler Escoda, head of the allergy unit at Allercen, a Top Doctors member center, has carried out an immunological study with the first two cases described in the world literature.
Is galera allergy very common?
No. The galley shrimp is the only crustacean of the family whose head is attached to the thorax, which is spiny. It is used in cooking to prepare broths, galley paella and fried in olive oil.
Although the incidence of this food allergy is low, Allercen has published the first two cases described in the world literature. Both patients presented immediately after ingesting the galleys: acute urticaria, angioneurotic edema and, in one of the cases, anaphylaxis. This led to the need for medication in an emergency care center.
What did Allercen’s immunological study consist of?
Dr. Soler Escoda, head of the Allercen allergy unit, together with Borja Bartolomé, immunologist of the Aristegui-Roxall Bilbao Laboratory, carried out an immunological study with skin tests with natural, raw and cooked foods: shrimp, prawns, lobster, lobster, lobster and crab.
The results were positive and the immunological study revealed, among other data, a positive protein band for galera of 46.kd. This means that there is cross immunity between the galley and the rest of crustaceans of the same family.