Allergy to fish protein
The fish (in its varieties as white or lean fish and blue or fatty fish) is a fundamental food within a varied and balanced diet, thanks to the different nutritional benefits it contains.
On the one hand, it is a food that is very low in fat and therefore in calories, so it is ideal in low-calorie diets and in any balanced diet. On the other, it highlights its high contribution in proteins of high biological value, for its richness in essential amino acids.
Nor can we forget its content in vitamins (especially vitamin A and B complex) and minerals (such as zinc, iron, potassium, magnesium and sodium).
However, like any food, there are people who may be allergic to fish; more concretely, fish protein allergy.
What is the allergy to fish protein?
It is an allergy caused by fish protein, in those people whose immune system reacts to the presence of these nutrients forming antibodies that, finally, cause the appearance of different substances.
Among these substances we can highlight the presence of histamine, responsible for the appearance of allergic reactions so common when there is an allergy to any food.
Symptoms of fish protein allergy
- Respiratory symptoms: rhinitis, asthma, laryngeal edema.
- Skin or skin symptoms: swelling of eyelids, lips and cheekbones; dermatitis, urticaria.
- Gastrointestinal symptoms: nausea and vomiting, abdominal pain and discomfort, diarrhea.
- Neurological symptoms: as a consequence of the appearance of migraines.
The fish that present more allergies
Although the only effective treatment is to follow a diet free of fish -and its derivatives-, we must pay special attention to those fish that have more allergies:
- Pout.
- Tuna.
- Anchovies
- Cod.
- Mackerel.
- Trout.
- Salmon.
Image | adactio This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
