Research Development of Seafood Allergen

Seafood plays an important role in human nutrition and health. The growing international trade in seafood species and products has added to the popularity and frequency of consumption of a variety of seafood products across many countries. Asian countries have the highest rates of fish consumption in the world, which is higher than world average. Seafood is composed of diverse sea organisms and humans are allergic to many of them. Fish and shellfish are the most common seafood that causes adverse allergic reactions among nations; the symptoms ranged from oral allergy syndromes to urticaria and anaphylaxis. The major identified allergens are parvalbumin in fish and tropomyosin in shellfish. In addition to arginine kinase, sarcoplasmic calciumbinding protein, and myosin light chain have recently been reported in seafood. This article provides an overview of clinical features, diagnosis, species and characteristics of seafood allergy.