Sensitization to salmon among occupationally exposed Norwegian salmon processing workers: identification of IgE-reactive proteins
Norwegian salmon processing workers are exposed to various salmon tissues at work, containing proteins which might cause allergic sensitization. Allergens other than the major fish allergen parvalbumin, including allergens not previously identified as salmon allergens, seem to play an important role in the occupational setting.
Authors
- Anje Christina Höper (ORCID: https://orcid.org/0000-0002-8962-5853)
- Kaja Irgens-Hansen
- Gro Tjalvin
- Berit Bang (ORCID: https://orcid.org/0000-0001-9685-3793)
- Carl Fredrik Fagernæs (ORCID: https://orcid.org/0000-0002-4026-2588)
- Miriam Grgic (ORCID: https://orcid.org/0000-0002-6258-8781)
- Inga Elda
- Hilde Brun Lauritzen
Institutions
- University Hospital of North Norway (NO)
- Norwegian University of Science and Technology (NO)
- Haukeland University Hospital (NO)
- St Olav's University Hospital (NO)
- University of Bergen (NO)
- UiT The Arctic University of Norway (NO)
Publication Details
- Journal
- Frontiers in Allergy
- Published
- 2026-02-16
- DOI
- https://doi.org/10.3389/falgy.2026.1735903
- Primary Topic
- Occupational exposure and asthma
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Norges Forskningsråd
- Helse Nord RHF