Allergy to aquatic biological resources as food

The review reveals the problem of allergies to fish and other highly allergenic foods. First of all, the products obtained from aquatic organisms are considered. The world production of fish of various species is discussed with the presentation of FAO statistics for recent years in this article. The role of aquaculture in the production of fish, shellfish and crustaceans is considered. In particular, the trends of fishing in the Black Sea and the growth of aquaculture production in Russia are analyzed. Generalized data indicate an increase in the importance of aquatic biological resources (ABR) in a balanced human diet. The study demonstrates the role of parvalbumin in the mechanism of development of allergies to products from ABR. Examples of other allergenic proteins that contain epitopes that trigger allergic reactions in the human body are given. The mechanism of these reactions is briefly described. Attention is drawn to cross-allergic reactions. Anthropogenic factors that can exacerbate allergies to fish products are discussed. These are pesticides, herbicides, antibiotics, detergent components, changes in chemical composition, and food storage conditions. Pseudoallergens with the ability to cause allergic reactions are also mentioned. Allergy symptoms can range from skin rashes and itching to respiratory problems and anaphylaxis. Treatment of fish allergy is similar to treatment for allergies to other foods. It includes the use of antihistamines, corticosteroids and sorbents. Heredity plays a major role in the development of allergic reactions. It is important to pay attention to the purity and quality of products, cooking methods, and also follow a diet. Due to the potentially higher cumulative toxicity of freshwater species, it is recommended that marine fish be preferred.

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