Fish allergy

Annette Kuehn*, Karthik Arumugam

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Citation (Scopus)


96Fish is included in the food pyramid as a basic food to be eaten regularity in a balanced diet. It is an important source of essential fatty acids, fat-soluble vitamins and polyunsaturated fatty acids (Gil and Gil 2015). Fat content of commercially available fish varies between lean (less than 1% such as cod, haddock, pollock), low-fat (1 to 5% such as halibut, plaice, sole), fatty (5 to 10% such as salmon, tuna, redfish) and highly fatty fish species (more than 10% such as mackerel, herring, eel) (Rehbein and Oehlenschläger 2009). The content of valuable polyunsaturated fatty acids (PUFA) is especially high in fish species with high fat content such as herring with 2.3 g PFUA/100 g muscle.

Original languageEnglish
Title of host publicationFood Allergy
Subtitle of host publicationMolecular and Clinical Practice
PublisherCRC Press
Number of pages27
ISBN (Electronic)9781498722452
ISBN (Print)9781498722445
Publication statusPublished - 1 Jan 2017


  • Aldolase
  • Enolase
  • Fish allergen
  • Fish allergy
  • Food allergy
  • Parvalbumin


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