Seafood allergen overview: focus on Crustacea

Lopata, Andreas, and Lehrer, Samuel (2010) Seafood allergen overview: focus on Crustacea. In: Jędrychowski, Lucjan, and Wichers, Harry J., (eds.) Chemical and Biological Properties of Food Allergens. Chemical & Functional Properties of Food Components . CRC Press, Boca Raton, FL, USA, pp. 233-257.

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[Extract] Seafood plays an important role in human nutrition and health. The growing international trade in seafood species and products has added to the popularity and frequency of consumption of a variety of seafood products across many countries.

The highest consumption of seafood in Europe appears to be found in Iceland, where the gross per capita consumption of crustacean and fish was about 91 kg live weight, followed by Portugal (59 kg), Norway (47 kg), Spain (43 kg), France (27 kg), United Kingdom (19 kg), Germany (13 kg) as compared to the United States (8 kg) (Administration NOaA 2007), and Australia (11 kg) (Canberra 2006). Importantly the imports of seafood from other countries often surpass their own productions. In the United States remains the third largest global consumer of fish and shellfish, behind Japan and China (Administration NOaA 2007).

Item ID: 34377
Item Type: Book Chapter (Research - B1)
ISBN: 978-1-4200-5855-0
Keywords: food allergy; seafood; Crustacea; IgE antibody; allergen; immunology
Date Deposited: 13 Oct 2014 00:17
FoR Codes: 11 MEDICAL AND HEALTH SCIENCES > 1107 Immunology > 110701 Allergy @ 50%
11 MEDICAL AND HEALTH SCIENCES > 1101 Medical Biochemistry and Metabolomics > 110106 Medical Biochemistry: Proteins and Peptides (incl Medical Proteomics) @ 50%
SEO Codes: 92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920108 Immune System and Allergy @ 100%
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