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Minerva Pediatrica 2020 Jul 20

DOI: 10.23736/S0026-4946.20.05972-1

Copyright © 2020 EDIZIONI MINERVA MEDICA

lingua: Inglese

Canned tuna tolerance in children with IgE-mediated fish allergy: an allergological and nutritional view

Luca PECORARO1, 2 , Laura TENERO 3, Angelo PIETROBELLI 3, 4, Luca DALLE CARBONARE 1, Sarah CZERNIN 5, Kurt WIDHALM 5, Alberto ALVAREZ PEREA 6, Giorgio PIACENTINI 3

1 Department of Medicine, University of Verona, Verona, Italy; 2 Pediatric Clinic, ASST Mantova, Mantova, Italy; 3 Department of Surgical Sciences, Dentistry, Gynecology and Pediatrics, Pediatric Division, University of Verona, Verona, Italy; 4 Pennington Biomedical Research Center, Baton Rouge, LA, USA; 5 Department of Pediatrics, Division of Nutrition and Metabolism and Austrian Academic institute for Clinical Nutrition, Vienna, Austria; 6 Allergy Service, Hospital General Universitario Gregorio Marañón, Madrid, Spain


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INTRODUCTION: Scientific research, diagnostic tools and clinical experience have shown that children suffering from IgE-mediated fish allergy don’t need to follow a strict exclusion diet. In fact, they could tolerate some species of fish, which could be reintroduced in the diet by verifying their tolerance with an oral food challenge in a clinical setting. Consequently, it is possible to look a new insight on diagnosis and management of IgE-mediated fish allergy in children, considering the use of canned tuna in clinical settings.
METHODS: Authors performed a systematic literature search through the Cochrane Library and Medline/PubMed databases. All quantitative and qualitative paediatric studies involving diagnosis and management of IgE-mediated fish allergy and the use of canned tuna in clinical settings were considered. Articles related to allergological and nutritional features of fish, and especially canned tuna, were selected. This research was conducted on May 2020.
DISCUSSION: Canned tuna shows peculiar allergological and nutritional characteristics. Relating to allergy, canning process, characterized by cooking the fish under pressure for a time equal to about 7 hours, can lead a conformational change in parvalbumin, making it less allergenic. In terms of nutrition, canned tuna contains B, D and A vitamins and, above all, omega-3 fatty acids and shows a favourable and significantly sustainable nutritional profile.
CONCLUSIONS: Lower allergenicity, adequate nutritional value and its rich availability in markets at reasonable costs, could make the use of canned tuna as a solution with an excellent risk/benefit ratio in the field of IgE-mediated fish allergy.


KEY WORDS: Canned tuna; Canned fish; IgE-mediated fish allergy; Parvalbumin; Omega-3

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