CHICAGO Food scientists found that boiling shrimp for 10 minutes may reduce allergenic properties of total shrimp extracts, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.
Food allergies, especially shellfish allergies, can lead to severe reactions, including life-threatening anaphylaxis. Shellfish is the number one cause of food allergy in adults in the United States and is responsible for the majority of emergency department visits. More than 1 in 50 Americans have been diagnosed with shellfish allergies, so they tend to avoid it at all costs. Tropomyosin (TM), a major allergen in seafood that triggers allergic reactions is likely to be a better tool for the diagnosis of shellfish allergy than the total extract.
Researchers from Jimei University in Fujian China and the Agricultural Research Service in New Orleans, LA examined shrimp extracts from both raw and boiled shrimp, which were ground and then freeze-dried. The research showed that boiling shrimp may decrease the presence of antibodies that cause an allergic reaction.
Understanding the allergenic properties of shrimp as affected by the cooking process is critical for shrimp allergic individuals, said lead researcher Guang Ming Liu. Our research shows that TM seems to be an effective antigen in diagnosing shrimp allergy.
Source: Institute of Food Technologists