Cricket and Mealworm Allergy

With novel foods in the food chain, we are increasingly challenged with diagnosing food reactions to less typical allergens. One such scenario i face in clinic is allergy to insect proteins.

Eating insects and worms is not a new thing. In fact, it has been a part of the traditional diet of some European cultures for centuries. For example, crickets are a popular snack in Greece and Italy, and they are also used in some traditional dishes in Spain and Portugal. In Southern Africa, Mopane worms have long been a popular food. They are the large caterpillar of the emperor moth, Gonimbrasia belina. The worms are harvested during the rainy season, when they are at their fattest. They are then cooked in a variety of ways, including frying, grilling, and drying. Mopane worms are a good source of protein and other nutrients.

In recent years, there has been a growing interest in eating crickets in Europe as a sustainable and nutritious alternative to meat. Crickets are a good source of protein, fiber, and vitamins, and they require much less land, water, and feed to produce than traditional livestock.

There are now a number of companies in Europe that are producing and selling cricket-based products, such as cricket flour, protein powder, and snacks. These products are becoming increasingly popular, and they are seen as a way to help reduce the environmental impact of food production.

Crickets have a mild, nutty flavor that is similar to shrimp. They can be eaten raw, cooked, or roasted.

Crickets are a good source of protein, so they can be a healthy addition to your diet.

Crickets are a sustainable food source, so they are a good choice for people who are looking for ways to reduce their environmental impact.

As insect consumption increases, so will the rate of allergic reactions, these arise due to the tropomysins in insects (muscle proteins). Tropomyosin is a protein found in the muscles of insects (such as crickets), crustaceans, and other animals. It is a major allergen in shrimp, and it can also cause allergic reactions in people who are allergic to crickets.

The symptoms of a tropomyosin allergy can range from mild to severe and can include:

• Hives

• Itchy skin

• Swelling of the lips, tongue, or throat

• Difficulty breathing

• Anaphylaxis (a life-threatening allergic reaction)

If you have any of these symptoms after being exposed to crickets, it is important to seek medical attention immediately.

If you are allergic to tropomyosin, it is important to avoid exposure to insects that contain this protein. This may mean not eating crickets, avoiding places where they are commonly found, and wearing protective gear when handling them.

It is also important to be aware that tropomyosin can be cross-reactive with other allergens, such as those found in shellfish. This means that if you are allergic to tropomyosin, you may also be allergic to shellfish.

If you think you may be allergic to tropomyosin, it is important to see an allergist for testing. They can help you determine if you are allergic to tropomyosin and develop a treatment plan for managing your allergy.

Here are some additional things to know about tropomyosin allergy:

• Tropomyosin is a heat-stable protein, which means that it does not break down when cooked. This means that even if you cook crickets, you may still be allergic to them.

• Tropomyosin is also a common ingredient in some food products, such as insect flour and protein powders. If you are allergic to tropomyosin, it is important to read food labels carefully to avoid products that contain this protein.

If you have any questions or concerns about tropomyosin allergy, please do get i touch with our practice.