Identification of a novel protein allergen in Mediterranean silverside fish species

Abstract

Fish is one of the most common causes of food allergies. The main risk factors for fish allergy are atopy and exposure to fish. As new fish species are introduced into diets, allergic reactions begin to emerge. Parvalbumins are the major fish allergens, with molecular masses of 15 to 20 kDa. 1 However, other allergens that could be responsible for allergic responses to a single fish species have been identified. 2 , 3