Food scientists suggest that boiling shrimp may reduce shellfish allergens

A study published in the Journal of Food Science shows that food scientists found that boiling shrimp for 10 min may reduce allergenic properties of total shrimp extracts. Food allergies, especially shellfish allergies, can lead to severe reactions, including life-threatening anaphylaxis. Shellfish is the number one cause of food allergy in adults in the United States and is responsible for the majority of emergency department visits.