{
  "abstract": "BACKGROUND: Clinical reactions to bony fish species are common in patients with allergy to fish and are caused by parvalbumins of the β-lineage. Cartilaginous fish such as rays and sharks contain mainly α-parvalbumins and their allergenicity is not well understood. OBJECTIVE: To investigate the allergenicity of cartilaginous fish and their α-parvalbumins in individuals allergic to bony fish. METHODS: Sensitization to cod, salmon, and ray among patients allergic to cod, salmon, or both (n = 18) was explored by prick-to-prick testing. Clinical reactivity to ray was assessed in 11 patients by food challenges or clinical workup. IgE-binding to β-parvalbumins (cod, carp, salmon, barramundi, tilapia) and α-parvalbumins (ray, shark) was determined by IgE-ELISA. Basophil activation tests and skin prick tests were performed with β-parvalbumins from cod, carp, and salmon and α-parvalbumins from ray and shark. RESULTS: Tolerance of ray was observed in 10 of 11 patients. Prick-to-prick test reactions to ray were markedly lower than to bony fish (median wheal diameter 2 mm with ray vs 11 mm with cod and salmon). IgE to α-parvalbumins was lower (median, 0.1 kU/L for ray and shark) than to β-parvalbumins (median, ≥1.65 kU/L). Furthermore, α-parvalbumins demonstrated a significantly reduced basophil activation capacity compared with β-parvalbumins (eg, ray vs cod, P < .001; n = 18). Skin prick test further demonstrated lower reactivity to α-parvalbumins compared with β-parvalbumins. CONCLUSIONS: Most patients allergic to bony fish tolerated ray, a cartilaginous fish, because of low allergenicity of its α-parvalbumin. A careful clinical workup and in vitro IgE-testing for cartilaginous fish will improve patient management and may introduce an alternative to bony fish into patients' diet.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 14,
  "authors": [
    {
      "name": "Tanja Kalic"
    },
    {
      "name": "Francoise Morel-Codreanu"
    },
    {
      "name": "Christian Radauer"
    },
    {
      "name": "Thimo Ruethers"
    },
    {
      "name": "Aya Taki"
    },
    {
      "name": "Ines Swoboda"
    },
    {
      "name": "Christiane Hilger"
    },
    {
      "name": "Karin Hoffmann-Sommergruber"
    },
    {
      "name": "Markus Ollert"
    },
    {
      "name": "Christine Hafner"
    },
    {
      "name": "Andreas Lopata"
    },
    {
      "name": "Martine Morisset"
    },
    {
      "name": "Heimo Breiteneder"
    },
    {
      "name": "Annette Kuehn"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/36vg25tcxt7ey.bib",
  "cited_by": 64,
  "doi": "10.1016/j.jaip.2018.11.011",
  "fulltext_url": null,
  "id": "36vg25tcxt7ey",
  "issns": [
    "2213-2198",
    "2213-2201"
  ],
  "landing_url": "https://hal.science/hal-05779966v1",
  "language": "en",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "openalex",
      "2723|Food Allergy and Anaphylaxis Research"
    ]
  ],
  "openalex": "W2900944399",
  "pdf_url": "http://www.jaci-inpractice.org/article/S2213219818307384/pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-06",
  "publisher": "Elsevier / American Academy of Allergy, Asthma & Immunology / American Academy of Allergy, Asthma and Immunology",
  "ris": "https://research.draconitic.com/paper/36vg25tcxt7ey.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:48Z",
      "native_id": "hal-05779966",
      "source": "hal",
      "url": "https://hal.science/hal-05779966v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:2723|Food Allergy and Anaphylaxis Research",
      "subfield": "immunology"
    }
  ],
  "title": "Patients Allergic to Fish Tolerate Ray Based on the Low Allergenicity of Its Parvalbumin",
  "title_text": "Patients Allergic to Fish Tolerate Ray Based on the Low Allergenicity of Its Parvalbumin",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:48Z",
  "url": "https://research.draconitic.com/paper/36vg25tcxt7ey",
  "venue": "Journal of Allergy and Clinical Immunology: In Practice",
  "versions": []
}