Angulas Aguinaga, manufacturer of the brands La Gula del Norte® and Krissia®, participates together with other companies, technology centres and universities in the TOLERA Project, whose objective is the development of new food proposals related to food allergy, with Ordesa being the leader of the project. Within the project, Angulas Aguinaga has worked both with the Health Research Institute of the Hospital Universitario La Paz (IdiPAZ) and with the CSIC on the allergenicity of surimi products, having obtained very favourable results.
The results of the different studies indicate that, during the preparation of surimi and its derivative products analysed, there is a reduction in the fish allergen content of these products. A remarkable fact is that the fish allergen parvalbumin, recognised by 80% of the patients, is hardly present in the final product. This means that patients who are only sensitised to β-parvalbumin could tolerate these products, although this tolerance would have to be checked in each individual patient under the supervision of an allergist.
In this study, western-blot tests were also performed with the extracts of these brands and with serum from patients allergic to Anisakis and no recognition of Anisakis allergens was found. This is in agreement with a previously published work studying the possible presence of Anisakis allergens in surimi and concluding that they are removed in the first washing process of the fish muscle.
These interesting results open the way to continue these lines of research related to food allergies.
You can see one of the articles already published in the following link:
