A new study published in the Journal of Food Science shows that boiling shrimp for at least 10 minutes could reduce the allergen in shrimp extracts.

Shrimp extract is a common ingredient in asian cooking and might just be hiding there in your next bowl of shrimp gumbo.

As popular as shrimp is as a food, shellfish is the number one food allergy in US adults. It is responsible for more emergency room visits than any other of the top eight food allergens. As a result, any method that can reduce its allergenic potential is a positive step.

Source: Perishable News; Mitsubishi International Corporation; BeAllergyWise