{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,18]],"date-time":"2026-07-18T13:21:28Z","timestamp":1784380888891,"version":"3.55.0"},"reference-count":31,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2016,7,15]],"date-time":"2016-07-15T00:00:00Z","timestamp":1468540800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Ministry of Research, Luxembourg"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Allergy"],"published-print":{"date-parts":[[2016,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Fish is one of the most allergenic foods. While clinical cross\u2010reactivity among different fishes is a widely accepted feature of fish allergy, associations with other food allergies are not well understood. This study aims at analyzing the relevance of clinical cross\u2010reactivity between fish and chicken meat in patients with allergy to chicken meat without sensitization to hen's eggs.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>Patients with food allergy to fish and chicken meat (<jats:italic>n<\/jats:italic> = 29) or chicken meat only (<jats:italic>n<\/jats:italic> = 7) were recruited. IgE\u2010reactive chicken proteins were identified (Edman, <jats:styled-content style=\"fixed-case\">MS<\/jats:styled-content> analysis) and quantified (<jats:styled-content style=\"fixed-case\">ELISA<\/jats:styled-content>). Allergens were used in IgE <jats:styled-content style=\"fixed-case\">ELISA<\/jats:styled-content> and skin testing.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Chicken parvalbumin and two new allergens, aldolase and enolase, were identified at 12, 40, and 50 kDa, respectively. They were recognized by <jats:styled-content style=\"fixed-case\">sIgE<\/jats:styled-content> of 61%, 75%, and 83% of all patient sera which were in the majority of the cases positive for the fish homologues as well. Fish and chicken meat allergens were highly cross\u2010reactive while high inhibition rates with fish or chicken allergens correlated with the patients' primary sensitization to fish or chicken. In cooked or roasted foods, enolase and aldolase were detectable in chicken breast while parvalbumin was detectable in chicken legs and wings.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Fish and chicken meat are cross\u2010reactive foods; both fish\u2010allergic and chicken meat\u2010allergic patients might be at risk of developing a food allergy to chicken meat or to fish, respectively. This clinical phenomenon is proposed to be termed \u2018fish\u2013chicken syndrome\u2019 with cross\u2010reactive allergens involved being parvalbumins, enolases, and aldolases.<\/jats:p><\/jats:sec>","DOI":"10.1111\/all.12968","type":"journal-article","created":{"date-parts":[[2016,6,27]],"date-time":"2016-06-27T08:18:43Z","timestamp":1467015523000},"page":"1772-1781","source":"Crossref","is-referenced-by-count":82,"title":["Cross\u2010reactivity to fish and chicken meat \u2013 a new clinical syndrome"],"prefix":"10.1111","volume":"71","author":[{"given":"A.","family":"Kuehn","sequence":"first","affiliation":[{"name":"Department of Infection and Immunity Luxembourg Institute of Health Esch\u2010sur\u2010Alzette Luxembourg"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"F.","family":"Codreanu\u2010Morel","sequence":"additional","affiliation":[{"name":"National Unit of Immunology and Allergology Centre Hospitalier de Luxembourg Luxembourg 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