The safety of consuming canned fish for fish-allergic patients.
By Vijay Kumar MalesuSep 4 2023Reviewed by Lily Ramsey, LLM In a recent study published in Allergy, researchers evaluated the safety of consuming canned fish for fish-allergic patients by analyzing the immunoreactivity of serum from fish-allergic subjects and assessing the content and integrity of parvalbumin in canned fish products.
Allergic reactions to canned fish highlight the allergenic potential, underscored by heat-resistant allergens like PV, tropomyosin , and collagens that remain intact despite cooking. Further research is crucial to ensure the safety of canned fish consumption for individuals with fish allergies. Researchers purchased canned fish products, including salmon, tuna, and sardine, from major Australian supermarkets, reflecting a significant portion of products available in the country. Protein extracts from these canned products and specific fresh fish types were prepared for further analysis.
In the analysis of canned fish products, a significant variance was observed between the protein profile of the canned fish and that of the Crude Extracts from the same fish. Moreover, some proteins in the canned fish products were found to bind to specific Immunoglobulin E , with most of the binding occurring for proteins larger than 30 kDa.
The data collected showed that 66% of the 53 fish-allergic patients exhibited sIgE binding to canned fish proteins, with canned sardine recording the highest percentage of sIgE binding, succeeded by canned salmon and tuna.
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