Your health blog !

Perhaps you’ve read reports that eating fish can deliver health benefits. Besides offering a lean source of protein, some fish contain fatty acids that may help to prevent coronary artery disease.

The positive publicity has boosted the demand for seafood. But some people have to weigh the health benefits of seafood against the costs — including a possible trip to the emergency room. These are people with allergies to fish and shellfish.

Seafood is a common source of food allergies. About 250,000 Americans experience allergic reactions to fish and shellfish.

People with seafood allergies can have symptoms that range from mild to life-threatening. Even tiny amounts of fish substances can trigger a reaction in some people.

What’s more, these allergies are rarely outgrown. People with childhood allergies to other foods often find that their symptoms disappear in adulthood. But allergies to seafood typically last a lifetime.

now the culprits

The general category of “seafood” includes a long list of shellfish. Some examples are:
- Shrimp, Crab, Crayfish, Lobster, Oyster, Clam, Scallop, Mussels, Squid, Snail

Fish such as cod, salmon, trout, herring, sardine, bass, orange roughy, swordfish and tuna can cause allergic reactions.

People with allergies to fish and shellfish can experience any of the classic food allergy symptoms.
These include:Nasal congestion, Hives, Itching, Swelling, Wheezing or shortness of breath, Nausea, Upset stomach, cramps, heartburn, gas or diarrhea, Lightheadedness or fainting.

Food poisoning symptoms can mimic those of food allergies, but they are distinct problems. Fish and shellfish spoil easily. In some cases, spoiled fish can contain histamine, a substance that causes hives and flushing. If someone eats the spoiled fish, they can have symptoms similar to an allergic reaction. But this is actually a type of food poisoning.

If you suspect that you have any food allergies, see an allergist for a careful evaluation. This generally includes a medical history, physical exam, and skin or blood testing.

Some people are highly sensitive to certain foods. These people are at risk for sudden and serious allergic reactions.

Children with a severe milk allergy can break out in hives merely by splashing some milk against their skin. And for some adults, eating only half-a-peanut can lead to anaphylaxis — a potentially fatal allergic reaction.

Such people need to read food labels with care. The following suggestions can help.

Start with an evaluation

If you’re worried about food allergies, visit an allergist to establish a diagnosis and discuss possible treatment options.
An allergy evaluation can include a physical exam, medical history and series of allergy tests. In addition, the allergist might ask you to keep a detailed list of what you eat or even to stop eating certain foods for a while.

This evaluation arms you with a crucial advantage — self-knowledge. When you know exactly what foods you need to avoid, you can meaningfully read food labels. Without this knowledge, you can carefully scrutinize every ingredient and still risk an allergic reaction.

Investigate ingredients
As you scan those long lists of food ingredients, keep the following points in mind:
- Know the exact ingredient(s) you want to avoid. Say that you have a peanut allergy and find peanut oil listed on a food label. Before you eliminate this food from your diet, ask your allergist for guidance.

- Know different names for the same ingredient. Suppose that after careful allergy testing and consultation your doctor advises you to avoid milk in any form. In addition to looking for milk on food labels, you’ll also want to watch out for casein and lactoglobulin. Both are milk-based ingredients. Again, ask an allergist for a full list of the ingredients you need to avoid.

- Ask your allergist about ingredients that may not appear on the label. Usually these ingredients are present only in very small quantities. For example, a bag of chocolate cookies may not show peanuts as an ingredient. But if that batch of cookies was made with machinery used earlier for a peanut-based food, the cookies could pick up small amounts of peanut allergen.

There is no way to be completely certain about the safety of eating new foods. If a person suspects that they have a food allergy — especially if they’re modifying their diet already — they should seek an evaluation from an allergist. This visit could include a medical history, physical exam and allergy testing.

A lot of people who think they have a food allergy in fact don’t have one at all. If a doctor can confirm that no allergy exists, these people can have a diet that’s much more liberal. However, if someone does have a true food allergy, that person is dealing with a potentially serious condition. In the most sensitive people it can be life-threatening. They may have to take drastic measures to modify their diet.

An allergist can help you identify safe foods and can give you instructions about carefully introducing potentially safe foods. People with food allergies should not be trying new foods without evaluation and instruction from an allergist.

Many people with food allergies, especially those with severe allergies or serious prior reactions, should have self-administered epinephrine available. Epinephrine is available by prescription only, and receipt of the prescription must be preceded by a detailed medical evaluation. Instructions for epinephrine use must be individualized.

If there’s ever cause for you to pause and consider potential problems with a new food, talk to your doctor.