Allergenic properties of total shrimp extracts can be reduced by boiling shrimp for 10 minutes, a new study has found.

Shrimp extracts from both raw and boiled shrimp, which were ground and then freeze-dried were examined by researchers from Jimei University in Fujian China and the Agricultural Research Service in New Orleans, LA.

The research showed that boiling shrimp may decrease the presence of antibodies that cause an allergic reaction.

Lead researcher Guang Ming Liu said," Understanding the allergenic properties of shrimp as affected by the cooking process is critical for shrimp allergic individuals."

Guang further added," Our research shows that TM seems to be an effective antigen in diagnosing shrimp allergy."

Tropomyosin (TM), a major allergen in seafood that triggers allergic reactions is likely to be a better tool for the diagnosis of shellfish allergy than the total extract.

Responsible for the majority of emergency department visits, shellfish is the number one cause of food allergy in adults in the United States.

More than 1 in 50 Americans have been diagnosed with shellfish allergies, so they tend to avoid it at all costs.

The Institute of Food Technologists has published the study. (With Input from Agencies)