Identification of sole parvalbumin as a major allergen: study of cross‐reactivity between parvalbumins in a Spanish fish‐allergic population

Abstract excerpt

BACKGROUND: Fish allergy is becoming an important health problem in Spain, a country with the third highest level of fish consumption after Japan and Portugal. The most common fish allergens are parvalbumins. In our area, the most widely consumed fish species are lean, such as whiff (Lepidorhombus whiffiagonis) and sole (Solea solea). Adverse reactions to fish are usually related to these species, a fact that is...

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