Studies of Hypersensitivity to Fish

Background: Although 95% of fish-allergic patients are sensitized to the major fish allergen parvalbumin, clinical reactions to different fish species vary considerably in symptoms, intensity and frequency in allergic subjects. This study aimed at the quantification of parvalbumin levels in salmon, trout, cod, carp, mackerel, herring, redfish and tuna. Methods: Fish muscle extracts were separated by SDS-PAGE and parvalbumin content was estimated by densitometric band quantification. Individual antisera were raised in BALB/c mice against parvalbumins purified from seven fish species. Parvalbumin content was quantified in fish (raw/processed) and skin prick test (SPT) solutions by ELISA using the corresponding anti-serum for detection and the purified parvalbumins as standards. Results: Using SDS-PAGE scanning, parvalbumin contents were <0.5 mg per gram tissue for mackerel, 0.5–2 mg for salmon and trout, and >2 mg for cod, carp, redfish and herring. Using ELISA, parvalbumin content ranged from <0.05 mg for tuna, 0.3–0.7 mg for mackerel, 1–2.5 mg for salmon, trout and cod to >2.5 mg per gram raw muscle for carp, herring and redfish. The parvalbumin content of processed samples (cooked/commercial) was 20–60% lower. Allergen content in SPT samples ranged from 20 to 70 µg parvalbumin/ml of extract. No parvalbumin was found in tuna SPT solution. Conclusion: The parvalbumin content of most commonly consumed fish species varies considerably. Differences range from severalfold to one hundredfold. This has to be taken into account when designing food challenge tests and advising fish-allergic patients.

show abstract

“…Allergy to fish is common and sometimes severe [1]. The prevalence of fish allergy varies between 0.1 and 3% in the general population [2].…”

Section: Introductionmentioning

confidence: 99%

Important Variations in Parvalbumin Content in Common Fish Species: A Factor Possibly Contributing to Variable Allergenicity

Kuehn¹,

Scheuermann²,

Hilger³

et al. 2010

Int Arch Allergy Immunol

117

112

View full text Add to dashboard Cite

show abstract

“…The diagnosis of food allergy often rests upon the observation of symptoms after repeated challenges, following periods when the Although any foodstuff may be considered as potentially allergenic, some foods are notorious, partly because they are frequently encountered and partly because of a high content of allergenic material. Cows' milk, hens' eggs and fish seem to be the most potent sensitizers, followed by some fruits (tomatoes, oranges and bananas), meat, nuts, chocolate, cereals and peanuts; atopic reactions to vegetables (peas, spinach and potatoes) are rare (Aas, 1966;Hedstrom, 1958 The pattern of food hypersensitivities found in an individual or group is, of course, a reflection of their food habits. Fish allergy, particularly to cod, is common in Norway (Aas, 1966).…”

Section: Symposium Proceedings I983mentioning

confidence: 99%

“…Cows' milk, hens' eggs and fish seem to be the most potent sensitizers, followed by some fruits (tomatoes, oranges and bananas), meat, nuts, chocolate, cereals and peanuts; atopic reactions to vegetables (peas, spinach and potatoes) are rare (Aas, 1966;Hedstrom, 1958 The pattern of food hypersensitivities found in an individual or group is, of course, a reflection of their food habits. Fish allergy, particularly to cod, is common in Norway (Aas, 1966). The incidence of hypersensitivities to soya bean is high in individuals who use this as a substitute because of a milk allergy (May & Alberto, 1972).…”

Section: Symposium Proceedings I983mentioning

confidence: 99%

Immunological aspects of food allergy

Bleumink

1983

Proc. Nutr. Soc.

View full text Add to dashboard Cite

mentioning

confidence: 99%

“…In food allergy such correlation is often difficult to demonstrate, but may be found in hypersensitivity to fish (2,10,11,12). As hypersensitivity to fish is also rather fre quent in some countries (2,9,11,24), it naturally lends itself to such studies. The present paper describes a simple method used for the preparation of allergen extracts from fish, and reports on studies performed with respect to antigenic and allergenic qualities of the extracts which it is intended to use in subsequent clinical and laboratory investigations concerned with hypersensitivity to fish.…”

mentioning

confidence: 99%