Seafood allergy: Occurrence, mechanisms and measures

Linglin Fu, Chong Wang, Yang Zhu, Yanbo Wang*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

Background
Seafood is increasingly important as a global primary protein source. However, seafood allergy is a worldwide health problem that affects the quality of life and may even threaten lives. Seafood includes fish and shellfish, for the former parvalbumin is the predominant allergen and for the latter tropomyosin. Seafood allergy is a tightly regulated process involving various cell types, cytokines and other immune constituents. To avoid allergens is still the best option for most people because immunotherapy is hardly available.
Scope and approach
We first describe the occurrence of seafood allergy, including the conditions and costs of seafood allergy consequence, the type, structure, epitopes and cross-reactivity of major seafood allergens and then the mechanism of seafood allergic responses. Then, we discuss current and immerging measures to avoid allergens, to detect allergenic ingredients, to eliminate allergens, and to label seafood allergens.
Key findings and conclusions
Seafood allergy is a tightly regulated undesired process. To assess seafood allergen, novel detection measures with higher sensitivity and efficiency are necessary. To eliminate seafood allergen, physical food processing methods are powerful, especially, combined methods may offer better solutions. To better inform consumers about seafood allergen, labelling regulations should be harmonized worldwide.
Original languageEnglish
Pages (from-to)80-92
JournalTrends in Food Science and Technology
Volume88
Early online date22 Mar 2019
DOIs
Publication statusPublished - Jun 2019

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