SHELLFISH

A Shellfish allergy is the most common type of food allergy in adults in the US.

Shellfish are divided into two families—mollusks and crustaceans. It’s possible to be allergic to just one of these two types of shellfish. For example, you might be allergic to crustaceans but not mollusks.

Most allergic reactions are caused by crustaceans like shrimp, crab and lobster. Most of the symptoms associated with shellfish reactions are triggered by proteins in shellfish muscles.

Fish and crustaceans belong to different food groups, and a reaction to crustaceans does not necessarily mean a reaction of fish.

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