What they found
Fish is one of the Big Nine allergenic foods, affecting at least 25 million people globally, with both IgE-mediated and non-IgE mediated allergies. The Blue Transformation program aims to expand sustainable aquaculture, but fish allergy presents significant challenges.
What they studied
This review analyzed fish production and processing trends, highlighting opportunities and challenges for managing fish allergenicity and bioaccessibility under the Blue Transformation goals.
Takeaways
The abstract focuses on findings; it does not give personal how-to steps.
About this paper
This paper is a review that describes key features of fish as a source of food allergens and analyzes production and processing trends. It underlines opportunities and challenges within the context of the FAO's Blue Transformation program.