What type of fish is most likely to cause allergies?

Fish is a rich food and can be processed in many dishes in daily life. However, due to the environment and many other factors, many people are often allergic to fish. So which type of fish is most likely to cause allergies?

Salmon, tuna, and halibut are the fish most likely to cause an allergic reaction. However, people with fish allergies are encouraged to avoid consuming all types of fish.
The term “fish” includes all fish with fins, all of which have the potential to cause severe allergic reactions. Proteins from fish meat are more likely to cause allergies, similarly, although fish gelatin and fish oil are usually less refined and may contain small amounts of fish protein, they can also cause reactions.
Crustaceans, shellfish, although highly allergenic, are not in the same family as finfish, so a person can be allergic to fish but can still tolerate shellfish bark. Fish allergy is more common in adults than children and often follows the sufferer for a long time.

Symptoms of a fish allergy may include:
Urticaria Eczema, red spots Swelling Itching, watery eyes, swollen eyes Irritability Abdomen Vomiting Diarrhea Cramps Nasal congestion Wheezing, coughing Difficulty breathing, Shortness of breath Hoarseness Throat Severe reactions that can lead to anaphylaxis include:
Airway constriction (swelling of the throat or a lump in the throat making it difficult to breathe) Abdominal pain and cramps Tachycardia Shock (feeling a severe drop in blood pressure such as dizziness, lightheadedness, or loss of consciousness)

Some typical cuisines such as Japanese, African, Chinese, Indonesian, Thai, and Vietnamese cuisines often use fish as a common ingredient. Accordingly, people with fish allergies should exercise extreme caution when eating foods from these countries or should avoid consumption altogether. Furthermore, people with fish sensitivities should avoid going to seafood restaurants to reduce the risk of cross-contamination during food processing.

When specific fish such as tuna, mackerel, skipjack, and bluefin tuna are not stored at the right temperature, the bacteria in the fish produce a toxin called histamine. Histamine from fish acts like the histamine that the body produces when experiencing an allergic reaction. Therefore, people with bacterial infections often have symptoms similar to those with allergies, such as flushing, sweating, headache, dizziness, nausea, rash or hives, diarrhea, and cramping pain. belly.
Therefore, when using the above fish, users should buy from a reputable food supplier and should pay attention to store fish at an appropriate cold temperature.

Cross-contamination is a concern for all allergens. Frying fish is not a recommended cooking method in schools and childcare centers. Cooking oil when frying fish should not be used to prepare other dishes to avoid the risk of cross-contamination of proteins from fish to other foods. In addition, fish proteins can be airborne in the steam from cooking, so when preparing food for people at risk of fish allergies, care should be taken to prevent cross-contact.
Hope the information in the above article has helped readers understand allergenic fish to avoid use and exposure in some cases. If you still have doubts, you can go to Vinmec International General Hospital for examination and support from doctors and nutritionists.

Reference source: theicn.org