What is the allergen present in blue marlin?

From the Guidelines

Blue marlin contains the allergen parvalbumin, a heat-stable calcium-binding protein that is a common allergen in many fish species. This allergen is responsible for the majority of fish allergies, including those to blue marlin 1. The parvalbumin in blue marlin can cause a range of symptoms, from mild reactions such as hives and itching to severe reactions like anaphylaxis, which can be life-threatening. Some key points to consider about blue marlin and fish allergies include:

• Cross-reactivity between different fish species is common, meaning that if you are allergic to one type of fish, you may also be allergic to blue marlin 1
• Parvalbumin is heat-stable, so cooking blue marlin will not eliminate the allergen 1
• People with fish allergies should avoid blue marlin entirely to prevent severe allergic reactions
• If you have a known fish allergy, it is essential to carry an epinephrine auto-injector, such as an EpiPen, for emergency treatment of severe allergic reactions
• Fish allergies tend to be lifelong, and there is currently no cure or desensitization therapy widely available for fish allergies 1

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.