Tag: Parvalbumin

According to the European Centre for Allergy Research Foundation, allergic reactions to fish are mainly caused by a protein called parvalbumin. This protein, a heat-stable and potent allergen, is a key concern for individuals with finned fish allergies.

It is estimated that around 1% of the U.S. population has a fish allergy, a common food allergy that can develop at any age. Whether a sudden or lifelong issue, understanding why your body reacts negatively to fish is crucial for your health and safety.

While allergic reactions to consuming frog meat are very rare, documented case studies confirm that it is indeed possible to be allergic to frog legs. This unusual allergy is often linked to cross-reactivity with fish allergens due to a shared protein, parvalbumin.

Approximately 50% of the total calcium in the blood circulates bound to proteins, primarily albumin. This protein binding is crucial for transporting and maintaining stable calcium levels, which are vital for everything from nerve signaling to bone health. The question of what protein carries calcium depends on whether you're looking inside the cell or in the bloodstream.