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Application of Biochip Microfluidic Technology to Detect Serum Allergen-specific Immunoglobulin E sIgE
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Fish Allergy: Is It a Real Problem with Surimi-Based Products?

A Helbling, M Lopez, S B Lehrer

    International Archives of Allergy and Immunology
    |June 25, 2021
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    Summary
    This summary is machine-generated.

    Many adults with fish allergies react to Alaskan pollack surimi pizza toppings. Cross-reactivity with fish, especially Gadiforme species, was observed, advising caution for allergic individuals.

    Keywords:
    Fish allergyHidden food allergensPizza toppingPollackRadioallergasorbent testSkin testSurimi

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    Area of Science:

    • Allergy and Immunology
    • Food Science
    • Clinical Medicine

    Background:

    • IgE-mediated reactions to fish are common adult food allergies.
    • Surimi, a processed fish product, is used in various food items, including pizza toppings.

    Purpose of the Study:

    • To evaluate allergic reactions in fish-sensitive individuals to Alaskan pollack surimi pizza toppings.
    • To investigate potential cross-reactivity between fish allergens and surimi products.

    Main Methods:

    • Skin prick tests were performed on fish-sensitive subjects.
    • Radioallergosorbent tests (RAST) were conducted to measure specific IgE levels.
    • RAST inhibition assays were used to assess cross-reactivity.

    Main Results:

    • A significant percentage of fish-allergic individuals showed positive reactions to surimi pizza toppings.
    • RAST inhibition indicated cross-reactivity between surimi and certain fish species, particularly Gadiformes.
    • Alaskan pollack was identified as a key component in the observed cross-reactivity.

    Conclusions:

    • Fish-allergic individuals may react to surimi-based pizza toppings.
    • Cross-reactivity exists between fish allergens and surimi products, especially those derived from Gadiforme fish.
    • Caution is recommended for fish-allergic patients consuming fish-based surimi products.