Shellfish allergy is the most common self-reported food allergy among U.S. adults, affecting about 3% of adults and 1% of children. It differs from a fin fish allergy and often involves crustaceans (like shrimp, crab, lobster) or mollusks (like clams, oysters, mussels).
Causes
Shellfish allergies result from the immune system mistakenly attacking certain proteins in shellfish, triggering an allergic reaction.
Symptoms
Reactions usually occur within 60 minutes of eating shellfish and may include:
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Mouth/throat itching
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Lip swelling
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Hives or skin redness
Severe cases can cause anaphylaxis, with symptoms such as: -
Breathing difficulty
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Vomiting or diarrhea
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Low blood pressure, dizziness, or fainting
Immediate treatment with epinephrine (e.g., EpiPen) is essential in such cases.
Diagnosis
Diagnosis involves:
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Allergy history review
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Skin prick or blood tests (though not always conclusive)
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Oral food challenge under medical supervision to confirm the allergy
Long-Term Outlook
Most people do not outgrow shellfish allergies. Those suspecting improvement should consult an allergist and avoid shellfish unless confirmed safe.
Treatment & Management
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Avoidance of shellfish is key
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Keep epinephrine accessible
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Immunotherapy may reduce sensitivity but doesn’t cure the allergy
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Treatment for accidental exposure includes antihistamines, epinephrine, and breathing treatments if needed
Corticosteroids are not proven effective for immediate allergy treatment. Secondary therapies like oral immunotherapy or biologics (e.g., Omalizumab) may help reduce reaction severity over time.
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Support Dawat Media Center
If there were ever a time to join us, it is now. Every contribution, however big or small, powers our journalism and sustains our future. Support the Dawat Media Center from as little as $/€10 – it only takes a minute. If you can, please consider supporting us with a regular amount each month. Thank you
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