In a big step towards fostering a deeper understanding of the intricacies of shellfish allergies and what triggers them, the Chinese University of Hong Kong has discovered that not all crabs have to be off-limits to those with sensitivities.
An in-depth study has allowed the team to isolate 11 allergens from six types of commonly consumed crabs, testing them against more than 60 serum samples from patients with shellfish allergies. Remarkably, CUHK’s findings revealed eight new, previously unknown proteins that trigger allergies in patients, a breakthrough discovery that could pave the way for doctors to give more tailored recommendations to those suffering from allergic reactions on what to avoid when consuming shellfish.
Professor Leung Ting-fan noted this as a significant revelation, since shellfish allergies differ from one individual to the next. Among the allergens identified in crab, tropomyosin (TM) and arginine kinase (AK) are major finds, indicating their high allergenic potential. Defining the proteins that cause severe allergic reactions can help experts in pinpointing which specific types of crab or seafood are safe for consumption.
However, a bit of bad news: king crab – a popular delicacy in Hong Kong – was found to carry a particular protein, malate dehydrogenase (MDH), which causes increased levels of allergic reactions. Leung explains that MDH is common among other crabs without triggering sensitivities, but this “unique kind of crab allergen” may be due to the king crab not being considered a “true crab,” as it’s more closely related to the hermit crab family.
Better keep away from those king crab legs at the next seafood buffet spread!
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