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.
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," 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.
And 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.
The study has been published by the Institute of Food Technologists.