Researchers have reported progress on making shrimp safer for people who have allergies to seafood. The finding has been shared by the American Chemical Society.
Seafood allergies affect many people worldwide. In such cases the immune system mistakes certain proteins in these foods for threats and triggers an allergic reaction. Symptoms can run from mild swelling to serious breathing problems. Scientists have explored whether altering these proteins through heating or other processing might reduce the body’s tendency to react.
In the study, Kexin Liu and colleagues from Dalian Polytechnic University divided shrimp into three groups. The first group used fresh, raw shrimp. The second group used shrimp that had been fried. The third group involved shrimp that was fried and then treated with high pressure steam. After processing, the team converted the meat into a paste and tested it in rats known to be allergic to shrimp.
Results showed that both raw and fried shrimp provoked similar responses, including raised histamine levels and damage to organs such as the spleen and lungs. This indicated that frying the shrimp did not significantly change the proteins that typically trigger allergies. In the third group, where processed shrimp was consumed, reactions were milder and organ damage was reduced. Laboratory tests revealed that frying changed the shape of the allergenic proteins, yet antibodies could still bind to them. But steam treatment caused the proteins to clump together, hiding the binding sites and preventing antibodies from attaching. This protective effect helped prevent severe allergic reactions in the tested animals. [citation: American Chemical Society]
Experts note that translating these findings to humans will require careful clinical trials to assess safety and effectiveness across different individuals and allergy severities. Key questions include whether similar processing would work with other shellfish and how the treatment affects taste, texture, and nutritional value. Researchers emphasize the importance of not attempting any home experiments and of awaiting formal medical guidance before considering new processing methods for commercially produced shrimp. [citation: American Chemical Society]
Beyond this study, scientists remain interested in how heat and pressure alter the three dimensional shapes of allergenic proteins. Understanding these structural changes can guide the design of safer food processing techniques while preserving quality. The overarching goal is to reduce the risk for people with seafood allergies without sacrificing the culinary and nutritional benefits that shrimp provide. [citation: American Chemical Society]
Historically, some researchers have explored novel ideas in allergy science, including theories about how ancient biology might inform modern approaches to immune responses. In one line of thought, there are suggestions that certain biological strategies once used in nature could inspire safer foods, though such notions require careful, rigorous testing and validation before any real-world application. This field continues to evolve as scientists work toward practical solutions that can help more people enjoy seafood with reduced risk. [citation: American Chemical Society]