Anisakidosis, inflamación e hipersensibilidad

Abstract

Anisakidosis is a disease produced by Anisakidae parasite family. The parasitical infection is acquired by the ingestion of raw\nor deficiently cooked fish. It�s primarily associated with the consumption of sushi, sashimi and cebiche; and given the rising\npopularity of these dishes worldwide, Anisakidosis represents a growing public health problem. In this review we discuss\nsome parasitological, immunological and clinical aspects related to infection by parasites of the genus Anisakis simplex y\nPseudoterranova decipiens, causative agents of Anisakidosis. Synoptically may be highlighted that, symptoms associated\nwith the infection are the result of the local inflammatory reaction when the parasite attaches itself to the intestinal wall.\nHumans can be exposed to the antigens through several sources: as products of excretion / secretion of live larvae or\nsomatic and cuticle antigens from the dead nematodes or disintegrated in food. Anisakidosis can be presented in two\ncharacteristic clinical syndromes: intestinal and allergic. Mucosal penetration induces an eosinophilic inflammation. These\nclinical manifestations can be mistaken with acute appendicitis, peptic ulcer, intestinal obstruction, and even Crohn´s\ndisease. On the other hand, the antigens can induce an immediate inflammatory reaction, which is associated with specific\nand total IgE elevation, and a dominant TH2 response.