DOI: 10.1002/mnfr.202300420 ISSN: 1613-4125

Allergic Reaction to a Commercially Available Insect Snack Caused by House Cricket (Acheta domesticus) Tropomyosin

Andrea Wangorsch, Annette Jamin, Jelena Spiric, Stefan Vieths, Stephan Scheurer, Vera Mahler, Silke C. Hofmann
  • Food Science
  • Biotechnology


Edible insects contain allergens with potential cross‐reactivity to other invertebrates. Here, this study examines IgE‐reactive proteins in a house cricket snack (Acheta domesticus) leading to an allergic reaction in a 27‐year old man followed by a similar reaction days later after eating shrimps.

Methods and results

Prick to prick tests verify the IgE‐mediated allergy to crickets and skin prick testing confirms a type I sensitization to house dust mite without any clinical relevance for the patient, and to shrimp extracts, but is negative for several other foods. Serological testing reveals a sensitization to shrimps, shrimp tropomyosin, and house dust mite tropomyosin. IgE‐immunodetection shows that the cricket allergic patient is sensitized to two proteins of 45 and >97 kDa using aqueous control cricket extract, but to only one protein at around 45 kDa when using the causative, seasoned insect snack extract. Mass spectrometry data and IgE‐inhibition experiments clearly identify this protein belonging to the tropomyosin allergen family.


This case report suggests that cricket tropomyosin may be an elicitor of allergic reactions even in previously not allergic patients, although it cannot be excluded the patient reacted additionally to other ingredients of the snack.

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