Therefore, identifying,characterizing, and quantifying the PRV proteins in any species offish is the first step in studying food safety and fish allergies. Like many other fish species, Hilsa has alsobeen shown to have IgE-mediated hypersensitivity reactions., More importantly, a recent survey on food allergy sensitivitiesfound that Hilsa is one of the top three foods that cause allergicresponses in Bangladeshi population, and that over 30% of NorthernIndians patients in the age group 5–40 years experienced allergicreaction to Hilsa fish. This evidence concerns the gene IGHE and allergic disease.