Shellfish Allergy

Having a shellfish allergy usually means having to take special care to avoid the offending foods entirely. This is because the symptoms of a shellfish allergy attack, in contrast to most others, can be very severe. Even though some people may experience no more than hives or localized itching and swelling, people who are allergic to shellfish have been known to encounter breathing difficulties, shock, vomiting, and diarrhea.

One of the most severe possible allergic reactions is called anaphylaxis. When a person undergoes anaphylaxis, their smooth muscles contract and capillaries dilate. Even though anaphylaxis may last only a short time, it can prove to be fatal, as the respiratory system is usually affected when its passageways constrict. Not treating anaphylaxis immediately can lead to shock as well as respiratory or cardiac failure.

Because of these possible severe allergic reactions to shellfish, there are now clinics providing shellfish allergy tests, aimed primarily at children. These are administered by wiping a small quantity of the allergens in shellfish onto an area of skin. Close observation of this area would indicate any allergic reaction, and no reaction at all would mean that no shellfish allergy exists. Knowing in advance, before potentially getting exposed to a fatal amount of shellfish (or any other allergen, at that), can be a life saver.

Avoiding shellfish is not that difficult, since in most places they do not form a significant part of the staple diets. However, every precaution should still be taken to avoid any chance of unpleasant allergy attacks. First, of course, an allergic person should avoid eating any and all dishes that obviously contain shellfish, such as chowders, soups, pasta, and so on. This is the easiest part.

Next, an allergic person should also be on the lookout for hidden sources of possible exposure to shellfish material. Fried foods at restaurants and fast food joints should be considered with care, since some establishments use the same oil in frying chicken, French fries, and shrimp. Before partaking of any fried foods, one should take the initiative to inquire politely whether any shellfish might have been fried in the same oil.

Contamination can also occur through cooking surfaces. In Japanese restaurants, for instance, the use of seafood and shellfish is common. Different foods might be prepared on the same cooking surfaces, and hence contamination is certainly possible. Informing the waiter and staff of one’s shellfish allergy can help ensure that the proper precautions are taken in the preparation of one’s food.