Fish Protein Allergens

Fish protein allergens are proteins found in fish that can trigger allergic reactions in sensitized individuals. The most significant of these is parvalbumin, a calcium-binding protein. Other allergens include enolases, aldolases, collagen, and tropomyosin. Fish allergy is primarily an IgE-mediated immune response, leading to symptoms such as urticaria, angioedema, gastrointestinal distress, respiratory symptoms, or anaphylaxis. Cross-reactivity is common among different fish species due to the conserved structure of parvalbumin. Many major allergens remain stable after cooking or food processing. Management relies on strict avoidance and emergency medication.

Other names

ParvalbuminEnolaseAldolase ACollagen Type ITropomyosin