Facts and myths on seafood allergies
IT is indeed a pity to live in a seafood-abundant country as the Philippines and be allergic to seafood. But what if you’re staying away from any fresh catch across the islands when you don’t have to? While seafood allergies may be life threatening, there are many myths about the condition that should be sifted from absolute packs.
Check out the top entries from philly.com (“Shellfish allergy: Separating fact from fiction” by Magee DeFelice, MD, Chief of Allergy and Immunology at Nemours/Alfred I. duPont Hospital for Children) and www.everydayhealth.com (“Seafood Allergies: Fact vs. Fiction,” by Diana Rodriguez and medically reviewed by Lindsey Marcellin, MD, MPH) to be safe and sure. People with shellfish allergy are not allergic to all seafood. It is quite possible to be allergic to shellfish, but not finned fish, and vice versa. Some may be allergic to certain shellfish called crustaceans (crab, shrimp, lobster), but not allergic to a different type of shellfish called mollusks (clams, calamari, scallops, mussels).
But for many, being allergic to one type of shellfish may mean it is best to avoid all types of shellfish. This is due to the potential of cross-contamination of one type of shellfish with other types during processing and preparation, especially at restaurants. Shellfish allergy can occur any time in life. Adults and young adults may suddenly develop a shellfish allergy; it can appear at any age. They may never have had an allergic reaction to shellfish or seafood before, and suddenly have a severe reaction to shellfish. Shellfish allergy is rarely outgrown
once it is developed, and generally extends to multiple types of shellfish. Crab, lobster, and shrimp are the most common allergens. You can have an allergic reaction to shellfish without eating it. The proteins in shellfish and other seafood that trigger food allergies and allergy symptoms can be transmitted through the air when the fish is cooked. Even just handling fish or smelling the steam of cooking seafood can trigger a serious allergic reaction in people who are extremely sensitive to seafood and shellfish. Seafood allergies and shellfish allergy are not caused by iodine. You’re also not allergic to iodine just because you are allergic to shellfish or seafood. Shellfish and seafood also contain iodine, but that isn’t what’s responsible for food allergies. A recent study investigating the supposed relationship between iodine and seafood allergies found that there is not a relationship between reactions to iodine and seafood allergies.
The most reliable allergy testing involves a small scratch to the skin using a tiny prick device. This contains the allergen in question, with results available in as little as 20 minutes. If skin testing is negative, the allergist might double check the result with a blood test. A challenge involves a patient eating small increasing doses of the suspected allergen over a period of time while being carefully monitored for a reaction. If testing is positive, and an allergist confirms the allergy, it is very important to strictly avoid the food, have two doses of auto-injectable epinephrine available at all times, and have a food allergy action plan in place at home, the office and school.