Shellfish allergy is a serious and common food allergy that can cause severe reactions, including anaphylaxis. Symptoms include numbness, wheezing, and vomiting. Testing is recommended for anyone who experiences a reaction to shellfish, and avoidance of shellfish is essential. Cross-contamination and hidden sources of shellfish in supplements and condiments can also be problematic.
A shellfish allergy is an allergy to shellfish, including shellfish such as crab and shrimp along with shellfish such as mussels, abalone and octopus. This food allergy is among the most common food allergies in the world and is also one of the most serious food allergies. Many people with shellfish allergies are severely allergic and can become very ill or die from eating shellfish. This makes it essential to avoid crustaceans and molluscs.
This allergy develops when someone’s body determines that the proteins in shellfish are dangerous invaders. The body programs antibodies to respond to those proteins, and when shellfish is consumed, those antibodies go on the attack, triggering a release of histamines into the bloodstream and a cascade of symptoms. Numbness and tingling around the mouth are common, along with wheezing and airway obstruction. Vomiting and other gastrointestinal symptoms can also occur when someone with a shellfish allergy consumes shellfish, and in extreme cases, anaphylaxis can develop.
Shellfish allergies can arise at any point in life, and people usually don’t come out of it, as is the case with other allergies. If someone experiences even a mild reaction to eating shellfish, they should make an appointment with a doctor for allergy testing. Using a skin or blood test, the doctor can determine whether or not the patient has a shellfish allergy and make recommendations accordingly. Some patients carry an epinephrine emergency syringe to deal with allergic reactions.
In some cases, a patient may be allergic to only one variety of shellfish, not to shellfish as a whole. Since testing for this would involve eating additional shellfish, most patients simply avoid shellfish to minimize their risk. Even people with a shellfish allergy are generally not allergic to fish. Iodine allergies are also different, making shellfish safe for people with iodine allergies to eat.
There are a number of products to avoid for people with shellfish allergies, in addition to foods that obviously contain shellfish. Some calcium supplements include shellfish, as do many glucosamine and omega-3 supplements. Many East Asian condiments such as fish sauce use shellfish in their ingredients, and these condiments are used extensively in the cuisines of regions such as Thailand and Indonesia, making the food of these areas unsafe for people with shellfish allergies.
Cross-contamination is another major problem for people with shellfish allergies, as a small amount of shellfish can be very dangerous. Pots, deep fryers, and cutting boards that have been used for shellfish are unsafe for people with shellfish allergies, and people with these allergies may want to avoid seafood restaurants for this reason.
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