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Allergen Encyclopedia
Table of Contents

Whole Allergen

f313 Anchovy

f313 Anchovy Scientific Information

Type:

Whole Allergen

Display Name:

Anchovy

Allergen code:

f313

Family:

Engraulidae

Latin Name:

Engraulis encrasicolus

Other Names:

Anchovy

WHO/ICD-11 code:

XM95M8

(ICD-11 is currently under implementation by WHO and the ICD-11 codes displayed in the encyclopedia may not yet be available in all countries)

Summary

The names Anchovis or Ansjovis are used in Germany and Scandinavia for spice-cured sprat (Sprattus sprattus) or small herring.

Environmental Characteristics

Other topics

The anchovy is usually around 12-16 cm in length. They are found in the Atlantic, Mediterranean and Black Seas and migrate to the North Sea. The names Anchovis or Ansjovis are used in Germany and Scandinavia for spicecured sprat (Sprattus sprattus) or small herring.  See also sardine, f308.

Clinical Relevance

Anchovy has a high content of histamine. Only 35% of a group of codfish sensitive children showed sensitivity to anchovy (1). In another study, skin testing with a commercial anchovy extract was reported to give false positive results in 75% of non-atopic controls (2), presumably because of the high content of histamine (3).

Compiled By

Last Reviewed-  April 2022

References
  1. de Martino, M; Novembre, E; Galli, L; Marco, A; Botarelli, P; Marano, E; Vierucci, Allergy to different fish species in cod-allergic children: In vivo and in vitro studies. J Allergy Clin Immunol; 1990; 86: 909-914.
  2. Helbling, A; McCants, ML; Musmand, Schwartz, HJ; Lehrer, SB. Immunopathogenesis of fish allergy: identification of fish-allergic adults by skin test and radio-allergosorbent test. Ann Allergy, Asthma Immunol; 1996; 77: 48-54.
  3. Williams, PB; Nolte, H; Dolen, WK; et al. The histamine content of allergen extracts. J Allergy Clin Immunol; 1992; 89: 738-45.