Fish allergy: Fish and products thereof

S. L. Taylor, J. L. Kabourek, S. L. Hefle

Research output: Contribution to journalShort surveypeer-review

44 Scopus citations

Abstract

Allergy to fish is a common cause of IgE-mediated food allergic reactions especially in geographic regions where fish is an important dietary component. Fish allergy is estimated to affect 0.4% of the total population in the United States. All species of fish are believed to be allergenic, but allergic reactions to fish reported in the medical literature are most commonly caused by cod and salmon. The major allergen in fish is a naturally occurring muscle protein called parvalbumin. Some evidence exists of allergic reactions to other fish proteins including collagen. This review addresses fish allergy and fish-derived ingredients, namely gelatin, isinglass, fish maws, ice-structuring protein, fish oil, and Worcestershire sauce.

Original languageEnglish (US)
Pages (from-to)R175-R180
JournalJournal of food science
Volume69
Issue number8
DOIs
StatePublished - Oct 2004

Keywords

  • Collagen
  • Fish
  • Fish maws
  • Fish oil
  • Food allergy
  • Gelatin
  • Ice-structuring protein
  • Isinglass
  • Parvalbumin
  • Worcestershire sauce

ASJC Scopus subject areas

  • Food Science

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