From the Guidelines
Blue marlin contains parvalbumin, a calcium-binding protein that is the major fish allergen, and people with fish allergies should avoid it entirely. The primary allergen present in blue marlin is parvalbumin, a protein that is common to finfish and is responsible for most fish allergies 1. Although the study does not specifically mention blue marlin, it notes that codfish parvalbumin (Gad c 1) is a panallergen, meaning it can cause cross-reactivity with other fish species, including blue marlin. Some key points to consider:
- Parvalbumin is a major allergen in fish and can cause severe reactions in people with fish allergies
- Blue marlin, like other finfish, contains high levels of parvalbumin, making it a potential allergen
- People with fish allergies should avoid blue marlin entirely to prevent severe reactions
- Symptoms of a fish allergy can include skin flushing, headache, dizziness, burning sensation in the mouth, or gastrointestinal distress, and if experienced, medical attention should be sought promptly. In the case of an allergic reaction, antihistamines like diphenhydramine (Benadryl) 25-50mg orally may help relieve symptoms, but severe reactions require emergency medical care.
From the Research
Allergen Present in Blue Marlin
- The major fish allergen is parvalbumin, a calcium-binding protein found in the white muscle of many fish species, including blue marlin 2, 3, 4, 5.
- Parvalbumin is a highly cross-reactive allergen, meaning that patients with specific IgE to conserved epitopes may experience clinical reactions with various fish species, including blue marlin 2.
- The parvalbumin content can vary significantly between different fish species, which may contribute to variable allergenicity 6.
- Although the studies do not specifically mention blue marlin, they suggest that parvalbumin is the major allergen present in many fish species, and it is likely that blue marlin also contains parvalbumin 2, 3, 4, 5.
- The parvalbumin content in blue marlin is not explicitly stated in the provided studies, but it can be inferred that it may be similar to other fish species, such as mackerel or tuna, which have been studied 3, 6.
Detection of Parvalbumin
- Protein- and DNA-based assays can be used to detect parvalbumin in fish, including blue marlin 3.
- These assays can quantify the parvalbumin content and identify the fish species present in the food, which is important for protecting fish-allergic consumers 3.
- The detection limits of these methods can vary depending on different factors, such as the type of fish and the processing method 3.
Clinical Relevance
- Parvalbumin is responsible for more than 95% of all fish-induced food allergies, making it a major concern for fish-allergic patients 5.
- The variable allergenicity of parvalbumin between different fish species, including blue marlin, should be taken into account when designing food challenge tests and advising fish-allergic patients 6.