ORIGINAL ARTICLESCodfish Allergy in Adults: IgE Cross-Reactivity Among Fish Species
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Cited by (106)
Dietary Management of Food Allergy
2021, Immunology and Allergy Clinics of North AmericaCitation Excerpt :Cartilaginous fish such as shark, ray, skate, and swordfish rarely provoke fish allergy, which is most often triggered by bony finned fish.106,107 Fish allergy most often involves sensitization to the muscle protein β parvalbumin, although other allergens may be relevant in tropical fish species or in raw fish.108–114 The prevalence of challenge-confirmed allergy ranges from 0% to 0.3%, with high levels reported in the Philippines and Norway.106,115,116
Seafood allergy: Occurrence, mechanisms and measures
2019, Trends in Food Science and TechnologyCitation Excerpt :Pascual et al. revealed the presence of common as well as specific allergens in different fish species, concluded hake inducing the strongest IgE response and albacore inducing the weakest (Pascual, Martin Esteban, & Crespo, 1992). Hansen et al. found codfish cross-reaction to mackerel, herring and plaice in most clinically codfish-allergic adults in a double-blind and placebo-controlled clinical study through several common evaluation approaches, and demonstrated skin prick test to be the most sensitive method in allergen detection (Hansen, Bindslev-Jensen, Skov, & Poulsen, 1997). Similarly, another double-blind and placebo-controlled clinical study also revealed the cross-reaction to various fish species in fish-hypersensitive people (Helbling et al., 1999).
Molecular characterization of B-cell epitopes for the major fish allergen, parvalbumin, by shotgun proteomics, protein-based bioinformatics and IgE-reactive approaches
2019, Journal of ProteomicsCitation Excerpt :Therefore, 98 β-PRVB protein sequences from all Teleostei species are currently available in the UniProtKB database (August 2018). Fish-allergic individuals are frequently sensitive to several fish species [9,10]. The symptomatology of this allergy arise within 60 min of ingestion and comprise rash, abdominal pain, vomiting, diarrhea and respiratory distress [11].
Proteomics tools for food fingerprints: Addressing new food quality and authenticity challenges
2014, Comprehensive Analytical ChemistryProteomics for the assessment of quality and safety of fishery products
2013, Food Research International