Meta-Analysis on The Role of Food Processing Technology for Fish Allergenicity Reduction

Abstract

The Food and Agriculture Organization (FAO) categorizes fish into one of eight types of food ingredients that generally cause allergic reactions in sensitive individuals. The clinical presentations of fish allergies can range from mild to severe, and in some cases, may be life-threatening. Food processing technology has been proven to alter the allergenicity of fish with varying effectiveness. This study aimed to determine the most effective processing technology for reducing fish allergenicity through a meta-analysis. Based on the PRISMA diagram, twelve articles were selected. Data were analyzed using the standardized mean difference (SMD) effect size with 95% confidence interval (95% CI). Non-thermal processing technologies, such as ultraviolet radiation, high hydrostatic pressure, and the Maillard reaction, have been shown to significantly decrease the allergenicity of fish. Conventional thermal processing was found to have a limited effect on reducing fish allergenicity. SMD values showed that the application of nonthermal processing technology was the most effective in reducing fish allergenicity. At the cellular level, processing technology has been shown to significantly decrease the release of cytokines, such as IL-4 and IL-13, as well as inflammatory mediators, including histamine, tryptase, and β-hexosaminidase.