John French (frenchpe@concentric.net)
Tue, 21 Dec 1999 09:32:10 -0900
This makes sense. However it is important to recognize that they are talking about a true milk allergy, not more common
sensitivities like lactose intolerance.
Happy Holidays;
John French
Gene Buck wrote:
> Interesting note I thought useful to pass along...
>
>
> ------------------------------------------------------------------------
>
> Subject: allergic reaction to packaged salmon
> Date: Mon, 20 Dec 1999 17:32:36 -0500
> From: "Bill Mott" <bmott@seaweb.org>
> To: FISHFARMREV@onenw.org
> CC: AWBERRY@compuserve.com, tioram@compuserve.com
>
> >From IntraFish:
>
> Packaged salmon - allergic risk
> Publisert: 20.12.1999 07:00
>
> People who are allergic to milk may also be allergic to
> pre-packed
> salmon.
>
> Dutch investigators are cautioning in a letter published in
> the December 18/25th
> issue of The Lancet.
>
> The type of salmon implicated in the allergic reaction is
> vacuum-packed,
> "restructured" fish, where smaller pieces of fish have been
> bound together using
> the binding protein casein. This protein is also found in
> milk, hence the potential
> risk to individuals with milk allergy.
>
> The report does not implicate canned salmon as an allergy
> risk for these
> individuals.
>
> Dr. Stef Koppelman and colleagues from the University
> Medical Centre of
> Utrecht, the Netherlands, describe a 30-year-old woman who
> had a number of
> allergies including allergies to milk. Within one hour of
> eating salmon bought at
> the supermarket, she developed itchy ears, severe swelling
> in the face, nausea
> and stomach pain. "She had never before experienced an
> adverse reaction to
> salmon or any other kind of fish," the investigators note.
>
> On testing a sample of the same salmon that had caused the
> patient's reaction,
> the researchers detected small amounts of casein in the
> salmon, which was not
> found in fresh salmon that they also tested. Manufacturers
> have recently started
> using casein to restructure meat and fish products.
>
> In eating the salmon, the patient would have consumed only
> a small amount of
> casein, but that small amount is "capable of inducing an
> allergic reaction in
> allergic patients," the authors indicate.
>
> He also noted that manufacturers do have an alternative to
> casein that they could
> use in the processing of food and thus avoid "unexpected
> allergic reactions."
> SOURCE: The Lancet
>
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