A team investigates a safe and nutritional surimi alternative for patients with fish allergies.

The Clínica Universidad de Navarra onresearch the development surimi-derived products suitable for patients allergic to fish. The project, funded by the Ministry of Science, Innovation, and Universities, seeks to demonstrate that these derivatives can be tolerated without causing a reaction in adults and children over six years of age who have already been diagnosed, offering a safe nutritional alternative. 

In Spain, fish is the fourth most common cause of food allergies in early childhood, affecting 12.2% of children under the age of 2. This percentage remains the same among adults, as allergies rarely disappear over time.  

90% of cases are sensitized to the allergen parvalbumin, a protein found especially in white fish with high cross-reactivity between species, which means that treatment involves avoidance. "The problem is that prolonged elimination requires significant changes to per diem expenses can have a negative nutritional impact, as fish provides essential nutrients that are difficult to obtain in equivalent amounts from other foods, such as omega-3 fatty acids, high-quality proteins, and certain vitamins," explains Dr. Laura Argiz. Dr. Laura Argiz, a specialist in department at the Clínica Universidad de Navarra. 

The clinical approach involves monitoring enquiry periodic skin tests. Systematic provocation with different species of fish could refine the diagnosis, but the severity of potential reactions makes it advisable to avoid this. As a result, there are currently no safe and sustainable alternatives to meet the nutritional needs of these patients.  

This is the origin of the study, which excludes cases of allergic reactions to Anisakis. Its primary goal to offer a safe alternative that can be consumed regularly. In the longer term,researchers "believe that this consumption may also have an immunomodulatory effect, that is, it may contribute to promoting tolerance to fish in the future. This approach similar to the immunotherapy already used with other foods, such as eggs, although in the case of fish it is still in its early stages," says Dr. María José Goikoetxea, a specialist in department at the Clínica Universidad de Navarra.

Surimi with less parvalbumin

Surimi is a Japanese technique for preserving fish that involves processing white fish using industrial methods, in which the fillets are cleaned and ground into a paste. programs of study , including work by committee Research committee (CSIC), have shown that,after this processing, parvalbumin becomes less present and loses its ability to generate an adverse immune response. In some patients, for example, tolerance to canned tuna has been observed, as it appears that the industrial process reduces its allergenicity. 

This is a modification of the protein that cannot be achieved with standard cooking techniques in the home, as they do not reach the necessary pressure and temperature conditions, which explains the lack of effective alternatives for managing these allergies in current internship . 

Those interested can contact the clinic's department byemailat estudiopescado@unav.esor by phone at 948255400.