What foods have parvalbumin? Your comprehensive guide to the fish allergen

December 30, 2025 •

4 min read

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.

Quick Summary

Parvalbumin is a calcium-binding protein and major fish allergen found in bony fish and other vertebrates like frogs and chickens, but not in shellfish. Levels vary by species and tissue type.

Key Points

Main Source: Finned fish, especially bony species like cod, carp, and salmon, are the primary sources of parvalbumin.
High Stability: Parvalbumin is a heat-stable protein that is not reliably destroyed by cooking, canning, or other processing methods.
Variable Levels: The amount of parvalbumin varies greatly depending on the fish species and the type of muscle tissue (white muscle contains higher levels than red muscle).
Hidden Ingredients: Parvalbumin can be found in a variety of processed foods and condiments that contain fish ingredients, such as imitation crabmeat, fish sauce, and certain flavorings.
Non-Fish Cross-Reactivity: Although uncommon, some individuals with fish allergies may experience cross-reactive symptoms from consuming other vertebrates like frogs, crocodiles, or chicken due to similar parvalbumin structures.
Allergy Management: The most effective way to manage a parvalbumin-related fish allergy is through strict avoidance, after consultation with a medical professional.

Understanding Parvalbumin

Parvalbumin (PVALB) is a small, calcium-binding protein predominantly located in the muscle tissue of vertebrates. It plays a crucial role in muscle relaxation, especially in fast-twitch muscle fibers. From an allergic perspective, β-parvalbumin is the isoform responsible for more than 95% of fish-induced food allergies. This protein is particularly problematic for several reasons:

Heat Stability: Parvalbumin is highly stable, meaning it remains allergenic even after cooking, grilling, or other forms of processing.
Cross-Reactivity: The high structural similarity of parvalbumin across different fish species leads to high cross-reactivity. This means that an individual allergic to one type of fish, like cod, is likely to react to other species, such as salmon or carp.
Variable Levels: The concentration of parvalbumin can differ significantly between species and even within the same fish, with white muscle tissue generally having higher levels than red muscle.

Foods with High Parvalbumin Levels

The most significant sources of parvalbumin are finned fish, particularly bony fish. The concentration varies widely, and some species are known to be particularly high in this allergen, making them high-risk foods for sensitized individuals.

Fish with High Parvalbumin Content

Cod (Gadus morhua): Atlantic cod is a well-documented source of parvalbumin.
Carp (Cyprinus carpio): Carp is known to have extremely high parvalbumin content, up to 100 times more than tuna.
Salmon (Salmo salar): This popular fish contains significant levels of parvalbumin, though some individuals may only be sensitive to specific salmon isoforms.
Mackerel (Scomber scombrus): Both Atlantic and Indian mackerel are noted for their parvalbumin content.
Herring (Clupea harengus): This bony fish is another common trigger for parvalbumin-related allergies.
Perch (Perca): Various perch species contain parvalbumin.
Trout (Oncorhynchus mykiss): Like salmon, trout is a known source of the allergen.

Sources of Hidden Parvalbumin

Parvalbumin can also be present in processed and prepared foods where fish is an ingredient, leading to accidental exposure. Individuals with a severe fish allergy must be vigilant about checking ingredient lists for products like:

Caesar dressing and salad
Worcestershire sauce
Fish stock and flavorings
Imitation crabmeat (surimi), which is often made from chopped fish
Fish gelatin, which can be contaminated with traces of parvalbumin
Food additives containing fish protein, such as isinglass

Parvalbumin in Non-Fish Sources

While fish is the primary concern, parvalbumin and related proteins can be found in other animal sources, leading to potential cross-reactivity for some individuals.

Amphibians: Frog meat contains parvalbumins, and cross-reactivity has been reported in fish-sensitized patients.
Poultry: The alpha-subtype of parvalbumin found in chicken meat can act as an allergen for some fish-sensitized patients, though the likelihood of cross-reactivity is considered low due to sequence differences.
Reptiles: Crocodile meat also contains parvalbumin and can trigger allergic reactions.

Comparison of Parvalbumin Levels in Common Fish

Parvalbumin content is not uniform across all fish. This table compares relative parvalbumin levels based on research, which helps explain why some species are better tolerated by allergic individuals.


Fish Type (Example)	Muscle Type	Relative Parvalbumin Level	Allergenicity for Sensitized Individuals	References
Carp	Predominantly white muscle	Very High	Very High; major trigger
Cod	Predominantly white muscle	High	High; common trigger
Salmon	Mixed (white and red muscle)	Moderate-High	Moderate-High; common trigger
Mackerel	Mixed (dark/red muscle)	Moderate-High	Moderate-High; common trigger
Tuna	Predominantly dark/red muscle	Very Low	Very Low; often better tolerated

Impact of Cooking and Processing

Cooking and other food processing methods can alter the structure of parvalbumin, but it does not reliably eliminate its allergenicity. Parvalbumin is known for its thermal stability, meaning that both raw and cooked fish can trigger allergic reactions. While high heat might reduce IgE reactivity in some cases, the protein can often refold and regain its allergenic properties as it cools. Canned fish, which undergoes extensive heat processing, may have reduced parvalbumin levels, but it is not a safe option for all sensitized individuals. Furthermore, complex food matrices or processing with other ingredients can also influence the allergenicity.

Conclusion

Parvalbumin is the dominant allergen found in finned fish, particularly bony species rich in fast-twitch, white muscle. This highly stable protein, which resists degradation through cooking, is responsible for a high rate of cross-reactivity among fish species. While present in low levels in some non-fish sources like frogs and chicken, the primary risk for individuals with fish allergies comes from finned fish and products containing hidden fish ingredients. Due to the complexities of cross-reactivity and variable protein levels, the most reliable management strategy for a diagnosed fish allergy is complete avoidance of fish and related products, under the guidance of an allergist.

For additional information and research on food allergies, you can visit the National Institutes of Health website. National Institutes of Health (NIH) | (.gov)

Frequently Asked Questions

Parvalbumin is a small, stable, calcium-binding protein found in the muscle tissue of vertebrates, primarily fish. It is a potent allergen because its stability allows it to resist digestion and high temperatures, triggering an immune response in sensitized individuals.

No, cooking does not reliably destroy parvalbumin. This protein is known for its heat stability, and it can retain its allergenic properties even after being exposed to high temperatures.

No, the allergenicity of different fish species varies considerably based on their parvalbumin content. For example, fish with mostly dark, red muscle like tuna have significantly lower levels of parvalbumin than white-muscled fish such as cod or carp.

No, parvalbumin is not the major allergen in crustaceans and mollusks. The primary allergen in shellfish is tropomyosin, so an allergy to fish does not necessarily mean an allergy to shellfish, though co-sensitization is possible.

Yes, parvalbumin has been found in other vertebrate species. For example, alpha-parvalbumin is an allergen in frog meat, and some cases of cross-reactivity with chicken and crocodile have been reported, though this is less common than fish allergy.

Tuna is often better tolerated by individuals with fish allergies because its muscle tissue is predominantly dark or red, which contains much lower levels of parvalbumin compared to the white muscle tissue of most bony fish.

To avoid hidden parvalbumin, it is crucial to read ingredient labels carefully and be aware of potential sources in processed foods. Look out for items containing fish stock, seafood flavorings, imitation crabmeat, and certain sauces.