Allergy Angel - About Food Allergies


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SHELLFISH - The Facts
1) Shellfish allergies are common among young adults; the allergy is usually life-long.
2) The protein within the flesh of the shellfish is what usually causes an allergic reaction.
3) Shellfish are one of the most common triggers of anaphylactic shock, along with peanuts and tree nuts.
4) If an individual is allergic to mollusks (clams, mussels, oysters, and scallops), they may not be allergic to crustaceans (Lobster, shrimp, crab); however it is common to be allergic to various types of shellfish. It's always best to check with your doctor if you are unsure what is safe to eat.
5) Shellfish and finned fish are not closely related; if you are allergic to one, you may not be allergic to both.
6) The Federal Food Allergen Labeling and Consumer Protection Act (FALCPA) require the specific type of shellfish to be listed on the label of any food product containing shellfish ingredients.
7) Shellfish is sometimes used as an ingredient in soups, packaged broth, sauces, and salads.

Tips and Tricks for Battling Shellfish Allergies:

An allergic reaction can be caused by three different methods: direct contact, cross-contamination, or inhalation of shellfish particles. Direct contact can be caused by ingesting shellfish after forgetting to read a label or ingredient list. Cross-contamination happens when your food is cooked on the same surface as food containing shellfish. The risk of both happening is significantly higher at Chinese, Japanese, African, Indonesian, Vietnamese, and Thai restaurants, or anywhere a predominance of shellfish is served as a common ingredient. Inhalation may be common in close proximity to foods such as cooked shellfish, shellfish sauces and dishes, hot fish broth, shrimp pizza, or anywhere shellfish products are being cooked. Allergic reactions have also been reported at fish markets.


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