Thermostable allergens in canned fish: Evaluating risks for fish allergy.

ABSTRACT:

Background

Major fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of fish allergy generally relies on complete avoidance. Fish-allergic patients may be advised to consume canned fish, as some fish-allergic individuals have reported tolerance to canned fish. However, the safety of consuming canned fish has not been evaluated with comprehensive immunological and molecular analysis of canned fish products.

Methods

We characterized the in vitro immunoreactivity of serum obtained from fish-allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen-specific antibodies. Subsequently, the sIgE

SUBMITTER: Taki AC 

PROVIDER: S-EPMC10952748 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature