Fish Allergenicity Modulation Using Tailored Enriched Diets—Where Are We?

Denise Schrama, Rebecca Czolk, Cláudia Raposo de Magalhães, Annette Kuehn (Main author), Pedro M. Rodrigues*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

4 Citations (Scopus)


Food allergy is an abnormal immune response to specific proteins in a certain food. The chronicity, prevalence, and the potential fatality of food allergy, make it a serious socio-economic problem. Fish is considered the third most allergenic food in the world, affecting part of the world population with a higher incidence in children and adolescents. The main allergen in fish, responsible for the large majority of fish-allergic reactions in sensitized patients, is a small and stable calcium-binding muscle protein named beta-parvalbumin. Targeting the expression or/and the 3D conformation of this protein by adding specific molecules to fish diets has been the innovative strategy of some researchers in the fields of fish allergies and nutrition. This has shown promising results, namely when the apo-form of β-parvalbumin is induced, leading in the case of gilthead seabream to a 50% reduction of IgE-reactivity in fish allergic patients.

Original languageEnglish
Article number897168
JournalFrontiers in Physiology
Publication statusPublished - 25 May 2022


  • creatine
  • EDTA
  • fish allergies
  • fish nutrition
  • parvalbumin


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