{"id":1063,"date":"2018-07-19T12:01:11","date_gmt":"2018-07-19T11:01:11","guid":{"rendered":"https:\/\/www.sanalala.es\/?p=1063"},"modified":"2019-08-23T17:47:12","modified_gmt":"2019-08-23T16:47:12","slug":"anisakis-de-la-anisakiasis-a-la-alergia","status":"publish","type":"post","link":"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/","title":{"rendered":"Anisakis: de la anisakiasis a la alergia"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">**Index**<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69f3988b193f8\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69f3988b193f8\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Que_es_el_anisakis\" >Qu\u00e9 es el anisakis<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Comer_pescado_con_anisakis\" >Comer pescado con anisakis<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Sintomas_de_anisakiasis\" >S\u00edntomas de anisakiasis<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Alergia_al_anisakis\" >Alergia al anisakis<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Recomendaciones\" >Recomendaciones<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Aumento_del_anisakis\" >Aumento del anisakis<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Como_evitar_el_anisakis\" >C\u00f3mo evitar el anisakis<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Que_pescados_tienen_anisakis\" >Qu\u00e9 pescados tienen anisakis<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Pescado\" >Pescado<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Marisco\" >Marisco<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.sanalala.es\/en\/anisakis-de-la-anisakiasis-a-la-alergia\/#Anisakis_en_restaurantes\" >Anisakis en restaurantes<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<p>El <strong>Anisakis<\/strong> es un par\u00e1sito que aparece en algunos <strong>pescados<\/strong> y <strong>cefal\u00f3podos<\/strong> como los <strong>calamares<\/strong>, la <strong>sepia<\/strong> y el<strong> pulpo<\/strong>.<\/p>\n<p>Una vez ingerido, el par\u00e1sito puede provocar la\u00a0<strong>anisakiasis<\/strong>, caracterizada por una serie de dolencias digestivas. Tambi\u00e9n puede determinar la aparici\u00f3n de reacciones al\u00e9rgicas que, en ocasiones, pueden ser graves.<\/p>\n<p>Aunque el<strong> anisakis<\/strong> est\u00e1 cada vez m\u00e1s presente en los pescados que se encuentran en el mercado, no es excusa para dejar de consumirlos, por sus beneficios para la salud. Siguiendo ciertas precauciones el consumo de pescado puede ser seguro.<\/p>\n<h2 class=\"western\"><span class=\"ez-toc-section\" id=\"Que_es_el_anisakis\"><\/span>Qu\u00e9 es el anisakis<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Se trata de un gusano redondo de unos dos cent\u00edmetros de largo y dos mil\u00edmetros de ancho que se puede identificar a simple vista. Vive en el intestino del pescado y los cefal\u00f3podos. Al morir el pescado, el anisakis migra hacia el m\u00fasculo, formando en \u00e9l unos quistes donde queda insertado el gusano.<\/p>\n<p>El par\u00e1sito tiene sus hospedadores naturales en el mar. Su hu\u00e9sped definitivo, donde realiza la reproducci\u00f3n, son los mam\u00edferos marinos, donde las larvas del anisakis pasan por diferentes fases.<\/p>\n<h2 class=\"western\"><span class=\"ez-toc-section\" id=\"Comer_pescado_con_anisakis\"><\/span>Comer pescado con anisakis<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>El hombre, al comer pescado contaminado puede convertirse en un hu\u00e9sped accidental. En los humanos el anisakis no puede completar su ciclo biol\u00f3gico, pero produce molestias que pueden llegar a convertirse en problemas graves.<\/p>\n<h3 class=\"western\"><span class=\"ez-toc-section\" id=\"Sintomas_de_anisakiasis\"><\/span>S\u00edntomas de anisakiasis<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Si se consume pescado que contenga los par\u00e1sitos vivos, estos intentar\u00e1n cerrar su ciclo vital en el cuerpo humano. Para ello procurar\u00e1n adherirse a la mucosa intestinal, produciendo <strong>irritaci\u00f3n<\/strong> y <strong>molestias gastrointestinales<\/strong> e inflamaci\u00f3n. En caso de infestaci\u00f3n masiva se puede producir una <strong>obstrucci\u00f3n intestinal<\/strong>.<\/p>\n<p>Los s\u00edntomas de la <strong>anisakiasis<\/strong>\u00a0no suelen ser graves e incluyen el dolor y los calambres abdominales, adem\u00e1s de n\u00e1useas y v\u00f3mitos.<\/p>\n<h3 class=\"western\"><span class=\"ez-toc-section\" id=\"Alergia_al_anisakis\"><\/span>Alergia al anisakis<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>El anisakis tambi\u00e9n puede producir <a href=\"https:\/\/www.sanalala.es\/en\/tipos-de-alergia-sintomas-y-tratamiento\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #0000ff;\"><strong>reacciones al\u00e9rgicas<\/strong><\/span><\/a>.\u00a0 Los s\u00edntomas que las acompa\u00f1an pueden incluir <strong>molestias gastrointestinales<\/strong>, eccema y, en ocasiones, <strong>shock anafil\u00e1ctico grave<\/strong>.<\/p>\n<p>Existe cierta controversia sobre las medidas preventivas para evitar reacciones al\u00e9rgicas en pacientes sensibles al anisakis. Mayoritariamente, se cree que se necesita el par\u00e1sito vivo en la mucosa gastrointestinal para desencadenar la respuesta al\u00e9rgica. De este modo, la mayor\u00eda de los <strong>al\u00e9rgicos al anisakis<\/strong> no manifestar\u00edan s\u00edntomas frente al par\u00e1sito muerto. Deber\u00e1 ser el <strong>alerg\u00f3logo<\/strong> el que establezca las medidas preventivas en cada caso.<\/p>\n<h3 class=\"western\"><span class=\"ez-toc-section\" id=\"Recomendaciones\"><\/span>Recomendaciones<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Evitar la ingesta de <strong>pescado crudo<\/strong>, poco cocinado o marinado (<strong>boquerones<\/strong> en vinagre, <strong>cebiche<\/strong>, etc.).<\/li>\n<li>Someter el pescado a congelaci\u00f3n (<strong>-18 \u00baC<\/strong>) durante 3 d\u00edas.<\/li>\n<li>Cocinar el pescado suficientemente, para que se alcancen temperaturas superiores a los 70 \u00baC.<\/li>\n<\/ul>\n<h2 class=\"western\"><span class=\"ez-toc-section\" id=\"Aumento_del_anisakis\"><\/span>Aumento del anisakis<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Desde que se dio a conocer el primer caso de anisakiosis humana en 1960, los casos registrados no han dejado de crecer. Esto es debido a los avances en los m\u00e9todos de diagn\u00f3stico y a la evoluci\u00f3n de los gustos gastron\u00f3micos (especialmente la moda de <strong>comer pescado crudo<\/strong>).<\/p>\n<p>Estas preparaciones gastron\u00f3micas que pueden aumentar el riesgo incluyen los marinados y escabeches, el tartar, el sushi, los cebiches, entre otros.<\/p>\n<p>Probablemente, la costumbre de eviscerar el pescado a bordo de los barcos pesqueros tambi\u00e9n ha contribuido a propagar el anisakis. Las tripas contaminadas acaban arroj\u00e1ndose por al borda y son consumidas por otros peces que quedan contaminados.<\/p>\n<h2 class=\"western\"><span class=\"ez-toc-section\" id=\"Como_evitar_el_anisakis\"><\/span>C\u00f3mo evitar el anisakis<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Si el pescado se va a tomar crudo, habr\u00e1 que congelarlo durante 3 d\u00edas a -18 \u00baC.<\/p>\n<p>La congelaci\u00f3n no ser\u00e1 necesaria en pescados fritos o al horno. El cocinado a la plancha y al microondas determinan cocciones menos homog\u00e9neas que pueden no garantizar los 70 \u00baC necesarios en el centro de la pieza.<\/p>\n<h2 class=\"western\"><span class=\"ez-toc-section\" id=\"Que_pescados_tienen_anisakis\"><\/span>Qu\u00e9 pescados tienen anisakis<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Pescado\"><\/span>Pescado<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>En principio,\u00a0<a href=\"http:\/\/www.aecosan.msssi.gob.es\/AECOSAN\/web\/para_el_consumidor\/ampliacion\/anisakis.htm\" target=\"_blank\" rel=\"noopener noreferrer\"><strong><span style=\"color: #0000ff;\">todos los pescados tienen riesgo<\/span><\/strong><\/a>, incluso los de piscifactor\u00eda.<\/p>\n<p>Existen excepciones como el <strong>salm\u00f3n noruego<\/strong>\u00a0que est\u00e1 libre de par\u00e1sitos. Otros pescados de acuicultura como<strong> lubinas<\/strong> y <strong>doradas<\/strong> pueden contaminarse, ya que se cr\u00edan en jaulas sumergidas en el mar.<\/p>\n<p>Algunas estimaciones se\u00f1alan que hasta el 50 % del pescado estar\u00eda contaminado con anisakis. El pescado procedente del Cant\u00e1brico suele estar m\u00e1s contaminado que el del Mediterr\u00e1neo.<\/p>\n<p>Los peces de r\u00edo como truchas, percas, carpas, etc., est\u00e1n fuera de peligro.<\/p>\n<p>Las <strong>conservas de pescado\u00a0<\/strong>no presentan riesgo gracias a la esterilizaci\u00f3n. Sin embargo, los pescados en vinagre y adobos o marinados no est\u00e1n libres, por lo que se deben permanecer congelados previamente.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Marisco\"><\/span>Marisco<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Dentro de los <strong>mariscos<\/strong>, los <strong>cefal\u00f3podos<\/strong>\u00a0como <strong>calamar<\/strong>, <strong>sepia<\/strong>, <strong>chipirones<\/strong>, <strong>chopitos<\/strong>, <strong>pulpo<\/strong>, etc., tambi\u00e9n pueden estar contaminados.<\/p>\n<p>Est\u00e1n fuera de peligro las gambas, los bogavantes, los mejillones y las almejas.<\/p>\n<h3 class=\"western\"><span class=\"ez-toc-section\" id=\"Anisakis_en_restaurantes\"><\/span>Anisakis en restaurantes<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Los restaurantes y bares tienen la obligaci\u00f3n de congelar el pescado si van a servirlo crudo o marinado. De este modo, si se cumple la normativa, es seguro comer todo tipo de pescados y sus preparaciones en restaurantes y establecimientos p\u00fablicos.<\/p>","protected":false},"excerpt":{"rendered":"<p>El anisakis es un par\u00e1sito del pescado que puede causar la anisakiasis, con molestias gastrointestinales o alergias, algunas de ellas graves.<\/p>","protected":false},"author":1,"featured_media":3718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[395,175,50,176,394,49,205,69,55,177,178,174,64],"class_list":["post-1063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion","tag-alergia-al-anisakis","tag-alergia-alimentaria","tag-alimentacion","tag-anisakiasis","tag-cebiche","tag-cerebro","tag-contenidos-de-salud","tag-dieta","tag-nutricion","tag-parasitos-alimentarios","tag-pescado","tag-real-food","tag-salud-mental"],"yoast_head":"<!-- This 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