Allergen,Individual-FoodCod FishMachhli (Gadus Morhua)

Shellfish allergies are the most common and severe among sea fish allergies. Codfish is a cold-water fish that can survive nearly freezing to 68 degrees Fahrenheit and is located in fresh and marine water, making it a cost-effective fish distributed globally. Due to its cost-effectiveness and versatility, codfish is the main ingredient in several fish and seafood products.

Unfortunately, many individuals with food allergies or hypersensitivity may experience an adverse reaction after consuming codfish. Individuals should also note that a codfish allergy may indicate allergies to other seafood, such as mackerel, herring, salmon, and pollack. Individuals allergic to codfish should not only avoid the specific seafood that causes the reaction but also avoid other seafood-based products, like seafood stock, fish oil, including some omega-3 supplements, seafood flavorings, salad dressing, and sauces containing them.

Additionally, individuals may be allergic to fish and shellfish to the point that avoiding seafood markets, handling seafood, or being around cooking seafood is necessary.

The major allergen in codfish is the muscle protein parvalbumin, a calcium-binding protein. Once an individual with a codfish allergy ingests or comes in direct skin contact with codfish, it triggers a response in an individual's immune system. The immune system views specific proteins or substances as harmful and produces IgE antibodies to combat these invaders. Unfortunately, these antibodies cause the chemical histamine to be released, which will cause the symptoms associated with an allergic reaction.

Associated Tests:

Allergy - Adult (Comprehensive) Panel

Allergy Screening 

Written by: Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry