Allergenic properties of total shrimp extracts can be reduced, a new study has found, by boiling shrimp for 10 minutes.
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.
Most Students Unaware of the Seriousness of Food Allergy
Most students with food allergies either don't understand the seriousness of their problem or are often in environments where they could not be treated during emergency, researchers have found.
Most students with food allergies either don't understand the seriousness of their problem or are often in environments where they could not be treated during emergency, researchers have found.
"Understanding the allergenic properties of shrimp as affected by the cooking process is critical for shrimp allergic individuals," lead researcher Guang Ming Liu said.
"Our research shows that TM seems to be an effective antigen in diagnosing shrimp allergy," Guang added.
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.
Food allergies, especially shellfish allergies, can lead to severe reactions, including life-threatening anaphylaxis.
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More than 1 in 50 Americans have been diagnosed with shellfish allergies, so they tend to avoid it at all costs.
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Source-ANI
