Seafood allergies

What are seafood allergies?

Seafood allergies are allergic reactions to chemicals in seafood. The most common type of seafood that causes allergic reactions are crustaceans – such as crabs, lobsters and shrimp. Shellfish are any marine animals that have a hard shell, and are a common type of seafood that can cause allergic reactions. Other common types of seafood that may cause allergies include molluscs, such as clams, mussels, octopus, squid; and certain types of fish and sharks.

Seafood is becoming more common in our diets because of dietary benefits. Seafood is often low in saturated fat and high in healthy essential fatty acids (such as omega-3 fatty acids). There have been very few allergens identified (meaning that we don't know exactly which chemical your body is reacting to). An allergen group known as Allergen M is common in cod and crustaceans, and a new allergen has been identified in some other types of seafood. The allergens in seafood are extremely stable and can withstand high temperatures – so cooking the food will have no effect on your symptoms.

Seafood allergies Guide Index:

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