| Title: |
Thermostable allergens in canned fish: Evaluating risks for fish allergy |
| Authors: |
Taki, Aya C.; Ruethers, Thimo; Nugraha, Roni; Karnaneedi, Shaymaviswanathan; Williamson, Nicholas; Nie, Shuai; Leeming, Michael G.; Mehr, Sam S.; Campbell, Dianne E.; Lopata, Andreas L. |
| Publisher Information: |
Wiley-Blackwell |
| Publication Year: |
2023 |
| Collection: |
James Cook University, Australia: ResearchOnline@JCU |
| Description: |
Background: Major fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of fish allergy generally relies on complete avoidance. Fish-allergic patients may be advised to consume canned fish, as some fish-allergic individuals have reported tolerance to canned fish. However, the safety of consuming canned fish has not been evaluated with comprehensive immunological and molecular analysis of canned fish products. Methods: We characterized the in vitro immunoreactivity of serum obtained from fish-allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen-specific antibodies. Subsequently, the sIgE binding of five selected products was evaluated for individual fish-allergic patients (n = 53). Finally, sIgE-binding proteins were identified by mass spectrometry. Results: The canned fish showed a markedly reduced PV content and binding to PV-specific antibodies compared with conventionally cooked fish. However, PV and other heat-stable fish allergens, including tropomyosin and collagen, still maintained their sIgE-binding capacity. Of 53 patients, 66% showed sIgE binding to canned fish proteins. The canned sardine contained proteins bound to sIgE from 51% of patients, followed by canned salmon (43%–45%) and tuna (8%–17%). PV was the major allergen in canned salmon and sardine. Tropomyosin and/or collagen also showed sIgE binding. Conclusion: We showed that canned fish products may not be safe for all fish-allergic patients. Canned fish products should only be considered into the diet of individuals with fish allergy, after detailed evaluation which may include in vitro diagnostics to various heat-stable fish allergens and food challenge conducted in suitable environments. |
| Document Type: |
article in journal/newspaper |
| File Description: |
application/pdf |
| Language: |
unknown |
| Relation: |
https://doi.org/10.1111/all.15864; https://researchonline.jcu.edu.au/80356/; https://researchonline.jcu.edu.au/80356/1/80365.pdf |
| Availability: |
https://researchonline.jcu.edu.au/80356/1/80365.pdf |
| Rights: |
open |
| Accession Number: |
edsbas.A46AB195 |
| Database: |
BASE |