Dietary Management
Ernährung und Allergie
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Dietary Management |
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Ernährung und Allergie |
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Abstract
IgE-mediated hypersensitivity to fish is a common problem in fish
processing communities. Fish allergy is more frequent in children and young
adults of whom about 88 % show IgE-mediated reactions to codfish.
The codfish inhabits the North, Baltic and White Sea, and the Northern
Atlantic and Pacific. It is used as a fresh, salted, dried or more recently
as a processed food ingredient of e.g. surimi. Although food processing
such as cooking and canning could alter the allergenic potency of codfish
allergens, one should be aware of the retained significant allergenicity
of these products. An overview of prevalence data, symptoms, diagnostic
and therapeutic features of codfish allergy as well as molecular biological
and allergenic properties of codfish allergens is given in tabular form.
The major allergen from codfish Gad c 1 (Allergen M) belongs to the Ca2+-binding
parvalbumins. Despite the high degree of cross-reactivity to other fish
species some species may be tolerated by certain allergic individuals.
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