At the American College of Allergy, Asthma and Immunology (ACAAI) 2026 Annual Scientific Meeting in Phoenix, Georgia‑based allergist Dr. Annabelle Rowland presented a case that raises fresh concerns for people with fish allergies. A 15‑year‑old boy experienced a severe allergic reaction – widespread hives, wheezing, and difficulty breathing – shortly after sipping a new energy drink.
Medical response and diagnosis
The teen was rushed to the emergency department where he received two doses of epinephrine, albuterol, an antihistamine, and intravenous fluids. His symptoms resolved after treatment. A review of the drink’s ingredient label revealed it contained five grams of collagen derived from cod.
Although the teen reported mild throat itching and lip swelling when eating canned tuna, he had previously tolerated salmon without issue. He also lives with eczema, asthma, and allergic rhinitis (hay fever). Despite these sensitivities, skin‑prick testing for tuna, cod, and flounder returned negative, illustrating that standard fish allergy tests often miss collagen proteins.
Expert commentary
Dr. Rowland explained, “Collagen from fish is showing up in a growing number of products, from drinks to supplements. Standard fish allergy tests mostly look for a different fish protein and contain very little collagen, so a person can test negative and still react.”
The Council for Responsible Nutrition, a national trade association, noted that collagen can be sourced from fish, cattle, or pigs. While collagen is studied for potential skin and joint benefits, the council urged consumers to consider individual health needs and sensitivities when selecting products.
“Fish‑derived collagen can pose an allergy risk for people sensitive to fish, and processing or hydrolysis does not necessarily eliminate that risk,” the spokesperson said. They recommended that individuals with fish allergies carefully review product labels, which are required to disclose major food allergens, and consult healthcare providers before using such products.
Industry and regulatory perspective
Sung Poblete, Ph.D., CEO of Food Allergy Research & Education, emphasized that fish collagen is increasingly used in supplements, beverages, and wellness items. “While many people with fish allergy avoid all finned fish, reactions can vary between individuals and between different fish‑derived proteins,” he said. Poblete added that manufacturers must identify the specific species of fish on labels, and that crustacean shellfish such as shrimp, crab, and lobster must also be clearly listed according to FDA regulations.
For those managing fish or shellfish allergies, the presence of “marine collagen” on an ingredient list should prompt a closer look at the label’s “contains” statement. If the source remains unclear, the Food Allergy Research & Education organization encourages consumers to contact the manufacturer directly.
Takeaway for consumers
This case serves as a timely reminder that even a single reported reaction does not establish how frequently such events occur, but it does highlight the importance of thorough label scrutiny and open dialogue with allergists. As more products incorporate fish‑derived collagen, individuals with known fish sensitivities should remain vigilant and seek professional guidance when trying new foods or supplements.
Original reporting: Fox News (HLL/CB) — read the source article.
