Cell-cultivated fish reduces allergies

This is a Unagi news story, published by Phys Org, that relates primarily to JCU news.

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severe food allergies

Phys Org

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Science

Safer seafood could be on the way—cell-cultivated fish offers hope for seafood allergy sufferers

Summary

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86% Informative

JCU researchers at the College of Science and Engineering have found that cell-based fish can lead to safer seafood products with vastly diminished allergy risks.

Seafood is a leading trigger of food-induced anaphylaxis in many regions worldwide.

Research presented at the recent World Allergy Congress revealed that fish allergens in the cultivated Unagi were more than 10-fold lower compared to conventional eel.

The JCU team is partnering with the not-for-profit organization Good Food Institute (GFI) and the Singapore -based company Umami Bioworks .

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