WEDNESDAY, Dec. 14 (HealthDay News) -- Cod, pollack, salmon, herring and wolffish contain more potent allergens, while halibut, flounder, tuna and mackerel are less likely to be allergenic in sensitized patients, according to a small study of patients with fish hypersensitivity, published in the Journal of Allergy and Clinical Immunology.
Thien Van Do, M.D., Ph.D., of Haukeland University Hospital, Bergen, Norway, and colleagues tested sera from 10 patients with fish hypersensitivity and determined the allergenic cross-reactivity between nine commonly consumed fish.
The researchers found that parvalbumins in cod (Gad c 1), salmon (Sal s 1), pollack (The c 1), herring, and wolffish shared antigenic and allergenic determinants as shown by immunoblots and other tests. But halibut, flounder, tuna and mackerel showed less cross-reactivity.
"Gad c 1, Sal s 1, The c 1, herring and wolffish contained the most potent cross-reacting allergens, whereas halibut, flounder, tuna and mackerel were the least allergenic in the current study," the authors write. "The latter could probably be tolerated by some of the tested patients."
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