Thermostable allergens in canned fish: Evaluating risks for fish allergy.

Area of Science:

• Food allergy research
• Immunology
• Food science

Background:

• Major fish allergens, such as parvalbumin (PV), are heat-stable and persist through cooking.
• Fish allergy management typically involves strict avoidance of fish products.
• The safety of canned fish for allergic individuals remains unevaluated.

Purpose of the Study:

• To assess the in vitro immunoreactivity of canned fish products.
• To determine the allergenic potential of canned fish for fish-allergic patients.
• To analyze the integrity and IgE-binding capacity of fish allergens in canned products.

Main Methods:

• Serum from fish-allergic subjects was used to characterize in vitro immunoreactivity.
• Seventeen canned fish products (salmon, tuna, sardine) were analyzed for parvalbumin (PV) content and integrity.
• Specific IgE (sIgE) binding to canned fish proteins was evaluated in 53 patients, and allergenic proteins were identified via mass spectrometry.

Main Results:

• Canned fish exhibited reduced PV content and binding compared to conventionally cooked fish.
• Heat-stable allergens, including PV, tropomyosin, and collagen, retained their sIgE-binding capacity.
• 66% of patients showed sIgE binding to canned fish proteins; canned sardine and salmon were more reactive than tuna.

Conclusions:

• Canned fish products may pose a risk to individuals with fish allergy.
• Introduction of canned fish into the diet requires thorough evaluation, including in vitro diagnostics and food challenges.
• Complete avoidance may still be necessary for some fish-allergic patients due to persistent allergenicity.