Seafood Allergy - Crucial things to be aware of

Allergic reactions occur when the immune system overreacts to a specific allergen, leading to severe adverse effects. These reactions often appear within minutes of allergen exposure, such as Seafood, but can sometimes develop hours later. Seafood allergies are typically lifelong. Various triggers for these reactions include food, insect stings, latex, medications, and other substances. The nine main food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, seafood (including fish, crustaceans, and shellfish), soy, wheat, and sulphites (a food additive). Seafood refers to all edible fish (e.g., trout, salmon), crustaceans (e.g., lobster, shrimp), molluscs (e.g., scallops, clams), and shellfish from both fresh and saltwater environments.

Recognizing Allergic Reaction Symptoms: What to Look For?

When a person encounters an allergen, the signs of a reaction can appear swiftly and escalate from mild to severe. The most serious type of allergic response is known as anaphylaxis. Symptoms can include breathing difficulties, a drop in blood pressure or shock, which may result in loss of consciousness and even death. An individual with an allergic reaction may exhibit various symptoms.

• Red and warm face, skin rash, hives, and itchiness
• Swelling may occur in the eyes, face, lips, throat, or tongue, along with difficulty breathing, speaking, or swallowing
• Feelings of anxiety, distress, faintness, paleness, a sense of impending doom, and weakness
• Gastrointestinal symptoms like cramps, diarrhea, and vomiting may also manifest
• In severe cases, a decrease in blood pressure, rapid heartbeat, and loss of consciousness may occur

How are food allergies and severe allergic reactions treated?

Presently, there is no known cure for food allergies. The sole recourse is the complete avoidance of the specific allergen. In cases of anaphylaxis, a severe reaction to food allergies, timely administration of adrenaline is crucial. This life-saving medication is available in an auto-injector device for quick and easy use. Adrenaline should be promptly administered at the onset of severe allergic symptoms, followed by immediate medical attention at a hospital emergency room. If your allergist has diagnosed you with a food allergy and prescribed adrenaline, it is imperative to always carry it with you and be well-versed in its proper usage. Adhere to your allergist’s instructions on how to operate an auto-injector device for optimal effectiveness.


How can I avoid a fish, crustacean or shellfish-related reaction if I’m allergic to these foods?

Steer clear of any food or items that have fish, crustaceans, shellfish, or their byproducts. This includes any product that cautions it could potentially have traces of fish, crustaceans, or shellfish.


If I am allergic to one type of seafood will I be allergic to another?

It is possible for individuals who have an allergy to a certain type of seafood (whether it be fish, crustacean, or shellfish) to consume other varieties of seafood without experiencing an allergic reaction. However, research indicates that if a person has a specific seafood allergy, they may also have allergies to other species within the same category. For instance, if someone is allergic to cod, they might also have an allergy to pike since both are classified as fish; similarly, a shrimp allergy could extend to lobster as both are crustaceans; and an allergy to mussels might mean an allergy to clams as they are both shellfish. It's important to note that being allergic to one type of seafood does not guarantee an allergy to all other types within the same group. It is advisable to consult with your allergist before trying out different seafood options.


What is the difference between a fish, crustacean or shellfish allergy and histamine poisoning?

When an individual has a seafood sensitivity, their immune system reacts abnormally to proteins found in fish, crustaceans, or shellfish. Histamine toxicity occurs when consuming fish with elevated histamine levels, a compound that forms as certain fish types begin to spoil. Increased histamine levels arise when fish like anchovies, mackerel, mahi-mahi, and tuna are not adequately frozen or refrigerated. Symptoms of histamine toxicity mimic those of a seafood allergy and may be mistaken for a reaction to fish, crustaceans, or shellfish. If uncertain whether experiencing a seafood allergy or histamine toxicity, seeking guidance from an allergist or immediate medical attention is recommended.


What is the difference between crustaceans and shellfish?

Shellfish (also known as molluscs) have a hinged two-part shell and include clams, mussels, oysters and scallops, and various types of octopus, snails and squid. Crustaceans are aquatic animals that have jointed legs, a hard shell and no backbone, such as crab, crayfish, lobster, prawns and shrimp.


Can I have a seafood-related reaction even if I do not eat or use seafood and seafood derivatives?

There have been documented responses to seafood fumes produced during cooking, preparing (such as using hot skillets), and dealing with fish, crustaceans, shellfish, and/or related products. It is advisable to steer clear of these circumstances. Seafood and its byproducts are frequently concealed under various aliases, like kamaboko. To identify other prevalent ingredient label terms, consult the provided list. It is essential to meticulously review the ingredient list of any product before consumption.

Are fish-based omega-3 supplements safe for fish allergic consumers?
People who are allergic to fish may not need to avoid fish oil supplements. Fish oils supplements on the market tend to be refined enough to remove all of the proteins that can trigger allergic reactions. However, you should consult your allergist before consuming anything made with fish oils.

What do I do if I am not sure whether a product contains seafood or seafood derivatives?

If you have a seafood allergy, do not eat or use the product. Get ingredient information from the manufacturer.


Does product size affect the likelihood of an allergic reaction?

The probability of a reaction remains unchanged, but a specific brand of product might be suitable for consumption in one size while posing a risk in another size. This discrepancy arises from potential differences in product composition across various sizes of the same product.


Avoiding seafood and seafood derivatives

Possible sources of fish, crustaceans and shellfish

• Deli meats, e.g., bologna, ham
• Dips, spreads, kamaboko (imitation crab/lobster meat)
• Ethnic foods, e.g., fried rice, paella, spring rolls, Nuoc Mâm
• Fish mixtures, e.g., surimi (used to make imitation crab/lobster meat)
• Garnishes, e.g., antipasto, caponata (Sicilian relish), caviar, roe (unfertilized fish eggs)
• Gelatin, marshmallows
• Hot dogs
• Pizza toppings
• Salad dressings
• Sauces, e.g., fish, marinara, steak,Worcestershire
• Soups
• Spreads, e.g., taramasalata (contains salted carp roe)
• Sushi
• Tarama (salted carp roe)
• Wine


Non-food sources of fish, crustaceans and shellfish


• Fish food
• Lip balm/lip gloss
• Pet food

Note: These lists are not complete and may change. Food and food products purchased from other countries, through mail-order or the Internet, are not always produced using the same manufacturing and labelling standards

Be sure to carefully check the labels of products to steer clear of any containing seafood or seafood-related ingredients. Avoid consuming items without ingredient lists and make it a habit to read labels each time you go shopping. Manufacturers might alter their formulations or include different ingredients in various products under the same brand. Prior to shopping, consult the following list for guidance.


Other names for fish, crustaceans and shellfish

Fish:
Anchovy, bass, bluefish, bream, carp, catfish (channel cat, mudcat), char, chub, cisco, cod, eel, flounder, grouper, haddock, hake, halibut, herring, mackerel, mahi-mahi, marlin, monkfish (angler fish, lotte), orange roughy, perch, pickerel (dore, walleye), pike, plaice, pollock, pompano, porgy, rockfish, salmon, sardine, shark, smelt, snapper, sole, sturgeon, swordfish, tilapia (St. Peter’s fish), trout, tuna (albacore, bonito), turbot, white fish, whiting.

Crustaceans:
Crab, crayfish (crawfish, écrevisse), lobster (langouste, langoustine, coral, tomalley), prawns, shrimp (crevette).

Shellfish:
Abalone, clam, cockle, conch, limpets, mussels, octopus, oysters, periwinkle, quahaugs, scallops, snails (escargot), squid (calamari), whelks.


Watch out for allergen cross contamination!

Cross contamination is the transfer of an ingredient (food allergen) to a product that does not normally have that ingredient in it. Through cross contamination, a food that should not contain the allergen could become dangerous to eat for those who are allergic.

Cross contamination can happen:

• during food manufacturing through shared production and packaging equipment
• at retail through shared equipment,e.g.,cheese and deli meats sliced on the same slicer; and through bulk display of food products, e.g., bins of baked goods, bulk nuts;
• during food preparation at home or in restaurants through equipment, utensils and hand

What can I do?

Be informed
See an allergist and educate yourself about food allergies. Contact your local allergy association for further information.

Before eating
Allergists recommend that if you do not have your auto-injector device with you, then you do not eat. If an ingredient list says a product “may contain” or “does contain” seafood or seafood derivatives, do not eat it. If you do not recognize an ingredient or there is no ingredient list available, avoid the product