The clinical significance of food animal allergens

Abstract

Animal foods products contain the most balanced complex of essential nutrients. The clinical manifestations of allergy to these products are varied. Key aspect of this problem is diagnostics and assessment of cross-reactivity. The food animal products that more often induce symptoms include cow’s milk, hen’s egg, fish, mollusks, crustaceans, mammalian meat. Data on the main classes of food animal allergens inducing the development of cross-allergic reactions as well as syndromes associated with cross-reactivity like «bird-egg», «cat-pork», «fish-chicken» and a-Gal-syndrome/«red meat syndrome» are described in this article.

Methods of Molecular Diagnostics for Fish Species Identification

“…Parvalbumin is thermally stable and remains in a product even after its cooking. In addition to parvalbumin, other fish allergens were revealed -tropomyosin, collagen, aldolase, enolase, vitellogenin, calcitonin [11,12].…”