In which type of food is fish typically classified as an allergen?

Fish is classified as an allergen primarily because it is a protein-rich food. When considering food allergies, proteins are the components most often responsible for triggering allergic reactions. In the case of fish, specific proteins can provoke the immune system in individuals who are allergic, leading to symptoms that can range from mild to severe.

Understanding the biochemical basis of food allergies helps clarify why fish falls under the protein category. Proteins in fish contain various amino acid sequences that some individuals' immune systems mistakenly identify as harmful, triggering an allergic response.

The other categories mentioned, such as dairy products, carbohydrates, and fats, do not encompass fish as an allergen. While dairy products can also contain proteins that cause allergies, the classification of fish as an allergen relates directly to its high protein content and is thus appropriately categorized under B.