ABSTRACT
Fish is included in the food pyramid as a basic food to be eaten regularity in a balanced diet. It is an important source of essential fatty acids, fat-soluble vitamins and polyunsaturated fatty acids. The global demand for fish and fish products is increasing steadily. This is reflected by a tremendous growth of the world fishery production since the early seventies. Fish allergy-like symptoms can occur as pharmacological reactions to histamine, a biogenic amine. These reactions have been described especially for members of the family Scombridae. An important clinical feature of fish allergy is the reaction upon ingestion of various fish species. This cross-reactivity has been explained as a specific IgE- recognition of conserved antigen epitopes from distinct fishes manifesting as allergies to the corresponding species. A decision scheme has been proposed for the diagnostic procedure of fish allergy in order to optimize the outcome of individual tests and minimize the risk for the patient.
