SHELLFISH

A shellfish allergy is the most prevalent food allergy among adults in the US, and it’s a type of allergy that shouldn’t be taken lightly. The term “shellfish” encompasses two families – mollusks and crustaceans – and it’s possible to have an allergic reaction to only one of these types. For instance, you might be allergic to crustaceans but not mollusks.

When it comes to shellfish reactions, crustaceans like shrimp, crab, and lobster are responsible for the majority of the allergic reactions. The proteins found in shellfish muscles often trigger the symptoms associated with shellfish allergies.

It’s essential to note that a reaction to crustaceans doesn’t necessarily mean a reaction to fish since fish and crustaceans belong to different food groups.

Main symptoms associated with shellfish (crustaceans and mollusks)

• Vomiting
• Indigestion, abdominal pain, diarrhea, etc.
• Shortness of breath, wheezing, cough
• Eczema all over body
• Throat tension and mussels
• Dizziness or loss of consciousness

Main types of Crusaceans

• Shrimp
• Crab
• Prawns
• Crawfish
• Lobster
• Krill

Main types of Mollusks

• Abalone
• Clams
• Cockles
• Mussels
• Octopus
• Oysters
• Scallops
• Snails
• Squid
• Whelks

Foods that may contain shellfish

• Bouillabaiss
• Fish stock
• Glucosamine Supplements
• Dashi and soup
• Miso
• Seasoning
• Seafood flavoring
• Soups with “chowder” or “bisque”
• Surimi