Fish allergy facing the Blue Transformation: gaps and opportunities.

Area of Science:

• Food science
• Allergy research
• Sustainable aquaculture

Background:

• The Food and Agriculture Organization (FAO) initiated the Blue Transformation program to address climate change and food security through sustainable aquaculture and fisheries.
• Fish, despite its nutritional benefits, is a major allergen affecting 25 million people with IgE-mediated and non-IgE mediated allergies.
• Current fish allergy management relies on strict exclusion diets and avoidance, with limited use of oral immunotherapy.

Purpose of the Study:

• To review the key features of fish as a food allergen.
• To analyze current trends in fish production and processing.
• To identify opportunities and challenges for managing fish allergenicity within the Blue Transformation framework.

Main Methods:

• Literature review of fish allergenicity.
• Analysis of fish production and processing data.
• Exploration of allergenicity modulation and bioaccessibility.

Main Results:

• Fish allergy presents diverse phenotypes with potential for induced tolerance.
• Understanding allergenicity modulation and bioaccessibility is crucial for managing fish allergy.
• The Blue Transformation program offers a context for addressing fish allergenicity challenges.

Conclusions:

• Opportunities for managing fish allergy exist by considering patient phenotypes and tolerance.
• Further research into allergenicity modulation and bioaccessibility is needed.
• Integrating allergenicity considerations into the Blue Transformation roadmap is essential for public health and food security.