Seafood Allergy: The "Tasty Risk" of Fish, Shrimp, Crab and Shellfish
Seafood allergy may involve sensitivity to just one type, or a histamine-related "pseudo-allergy" reaction. The two have different mechanisms and are managed differently.
Two types to tell apart
One is an allergy to specific proteins in fish, shrimp, crab and shellfish. It can trigger an immune reaction, and even a tiny amount can cause symptoms. The other is histamine intolerance (for example, when some fish are stored poorly and produce large amounts of histamine). It causes facial flushing, headache, a racing heart and a rash. Its mechanism is not immune-related, and it is managed differently.
Cross-reactivity
People allergic to one type of shrimp are fairly often also cross-allergic to other crustaceans (crab, lobster). Cross-reactivity also occurs between different fish. The exact range you can tolerate needs a professional assessment. Do not swap one for another based on your own experience.
Eating out
If you have a seafood allergy, be alert when eating out: cross-contact from the same pan or the same tongs, and hidden seafood ingredients in stocks and sauces. If your symptoms are severe, keep emergency medicine on hand as your doctor advises.
Replacing nutrients
The quality protein and iodine that seafood provides can be replaced with poultry, eggs, iodised salt and other foods. Ask a nutrition department for a plan that suits you.
This article is for general information only and is not medical advice. Please follow your doctor's advice.
This article is for general information only and is not medical advice. If your symptoms affect daily life, please see a doctor.