Anchovy
Anchovy Scientific Information
Type: Whole Allergen
Display Name: Anchovy
Allergen code: f313
Family: Engraulidae
Latin Name: Engraulis encrasicolus
Other Names: Anchovy
WHO/ICD-11 code: XM95M8
Summary
The names Anchovis or Ansjovis are used in Germany and Scandinavia for spice-cured sprat (Sprattus sprattus) or small herring.
Clinical Relevance
Anchovy has a high content of histamine. Only 35% of a group of codfish sensitive children showed sensitivity to anchovy. In another study, skin testing with a commercial anchovy extract was reported to give false positive results in 75% of non-atopic controls, presumably because of the high content of histamine.
References
- de Martino, M; Novembre, E; Galli, L; Marco, A; Botarelli, P; Marano, E; Vierucci, Allergy to different fish species in cod-allergic children: In vivo and in vitro studies. J Allergy Clin Immunol; 1990; 86: 909-914.
- Helbling, A; McCants, ML; Musmand, Schwartz, HJ; Lehrer, SB. Immunopathogenesis of fish allergy: identification of fish-allergic adults by skin test and radio-allergosorbent test. Ann Allergy, Asthma Immunol; 1996; 77: 48-54.
- Williams, PB; Nolte, H; Dolen, WK; et al. The histamine content of allergen extracts. J Allergy Clin Immunol; 1992; 89: 738-45.