Octopus is a food which may result in allergy symptoms in sensitised individuals.

Octopus Allergy Test: Allergen Exposure

Octopus is the name given to any one of around 300 species of soft bodied, eight-limbed cephalopod in the order Octopoda. They are related to squids, cuttlefish, and nautiloids.

Octopuses inhabit various regions of the ocean, including coral reefs, pelagic waters, and the seabed and are found throughout the world’s oceans. They are eaten by humans in many regions, especially the Mediterranean and the Asian seas.

In Japan, octopus are a common ingredient in sushi and sashimi, as well as in deep fried dumplings known as takoyaki. Small species of octopus are eaten raw, as a novelty snack, in some areas of Korea, as well as cooked in stir-fried dishes. Steamed octopus limbs are a delicacy in Singapore, served in a pork skin and pepper sauce.

Popular octopus dishes in Mauritius include masala octopus curry or boiled octopus in spicy tomato sauce. In Portugal, octopus is roasted with potatoes, herbs, onion, garlic, and olive oil, or stewed with rice.

On the Greek islands, octopuses are sun dried, and served grilled, either hot or chilled in a salad. In Tunisia, it is often grilled, roasted, or added to couscous, pastas or chorbas.

Octopus provides a good source of niacin, vitamin B6, phosphorus, potassium and zinc, and a very good source of protein, vitamin B12, iron, copper and selenium, but may be high in sodium and cholesterol.

Octopus Allergy Test: Allergen Description

No specific allergens present in octopus have been characterised to date, although a number of proteins have been identified.

Seafood allergens are usually very heat stable and cannot easily be destroyed through cooking.

Octopus Allergy Test: Potential Cross-Reactivity

Cross reactivity with other cephalopods might be expected, however octopus and squid show a low degree of correlation with each other.

Octopus Allergy Test: Clinical Experience

IgE antibodies to octopus have been measured in sera from Japanese patients with atopic dermatitis

Seafood allergy occurs most commonly where seafood is an important part of the diet, and sensitivity to octopus is common in southern Europe, where it is a popular seafood item.

Shellfish (which includes octopus, as it is a mollusc, despite the absence of a shell) is one of the more common food allergies, and usually persists throughout the patient’s lifetime. The majority of people (around 60%) of shellfish-allergic people experience their first allergic reaction as adults.

Reactions can potentially affect the skin, respiratory tract, gastrointestinal tract and/or cardiovascular system. Symptoms can be severe and potentially life-threatening, including anaphylaxis. Even very small amounts of shellfish can provoke a reaction.

Exposure to the steam from cooking shellfish has been reported to cause an allergic reaction in some cases, due to the presence of allergenic proteins in the steam.

Other reactions

Shellfish poisoning is a potential consequence of ingesting molluscs contaminated with any one of a number of toxins. Symptoms may include nausea, vomiting, abdominal pain and diarrhea; chills, fever or headache; conjunctival irritation, sneezing and rhinorrhea and even paralysis.