seafood allergies – a common food allergy
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.