ALG-008
Fish
Allergen · Also: Cod · Salmon · Tuna · Tilapia · Trout · Halibut · Anchovy · Bass · Haddock · Pollock · Fish sauce
Fish allergy is triggered by proteins (particularly parvalbumin) found in finned fish. It is distinct from shellfish allergy and is common in both children and adults.
Found in
Fish fillets, Fish fingers, Canned fish, Worcestershire sauce, Caesar salad dressing, Anchovies, Imitation crab, Fish oil supplements
Daily intake limit
Must be avoided by allergic individuals
Body systems affected
Immune
IgE-mediated reactions including urticaria, vomiting, and anaphylaxis
Respiratory
Airway reactions can be triggered by inhaling fish cooking fumes
What the research says
Fish allergy affects ~0.5% of the general population. It is often persistent into adulthood. Fish parvalbumin is highly cross-reactive between species, meaning patients allergic to one fish are often reactive to many others.
Allergenic potential: High — Major regulated allergen
Metabolic effects: Risk of omega-3 and vitamin D deficiency if fish avoided; supplementation advised
FDA Must be declared on food labels
EFSA Major allergen — mandatory EU labelling
WHO Recognised allergen
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