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Catfish parvalbumin is a muscle protein and the major allergen responsible for IgE-mediated allergic reactions to catfish. While not yet fully characterized at the molecular level for catfish specifically, it is presumed to be a parvalbumin isoform, a calcium-binding EF-hand protein. It exhibits cross-reactivity with parvalbumins from other finned fish, posing a risk of allergic reactions in individuals sensitized to other fish species. Exposure can occur through ingestion or inhalation of aerosolized proteins during cooking.
N/A
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