Allergy to Baltic cod (Gadus callarias) is a food allergy caused by a protein present in the muscles of the fish. This protein is heat stable, so it is not destroyed by cooking. Fish allergy is the third leading cause of food allergy in the world, after milk and eggs. It is estimated that 0.2% of the population is allergic to fish, and, although it can occur in children, its prevalence is higher in adolescents and adults (40% have their first allergic reaction in adulthood). Therefore, it is considered a lifelong allergy, which is not usually overcome. Cod is among the fish that most frequently cause allergic reactions. The symptoms range from mild to severe, and can cause itching of the mouth and throat, nausea, vomiting, stomach pain, diarrhoea, hives, angioedema, asthma and, occasionally, anaphylaxis, which can be fatal. As prevention it is recommended to avoid ingestion, contact or inhalation of the vapors from cooking cod.
At Rekom Biotech, we desing and manufacture IVD reagents for diagnosis of Baltic cod allergy. Do not hesitate to contact us!