Lets talk about the types of Shellfish
A food allergy reaction happens when an immune response occurs, and your body reacts as if the food item is an invader or a harmful substance. An allergic reaction can be mild or severe and symptoms can occur within minutes or up to hours later. Examples of symptoms can be hives, rash, flushed skin, coughing, difficulty breathing, swelling of face, tongue, or lips, etc. The onset of food allergies can occur at any age.
The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufactures to label their ingredients and inform the consumer of any top allergens, including shellfish. If you have a known shellfish allergy it is especially important to read the ingredient lists carefully every time you eat a product. Having the proper medications with you, such as an EpiPen is important. Always communicate and educate those around you to help assist staying safe from your shellfish allergy.
“Shellfish allergy is one of the most common food allergies affecting about 2% of the population according to a 2004 national telephone survey, including 2.5% of adults and 0.5% of children. More recent US estimates from 2011 noted 1.3% of children had reported shellfish allergy.” (Food Allergy & Anaphylaxis | Food Allergens | Crustacean Shellfish, 2021)
With the FALCPA in place, it allows more comfort and security for those who have food allergies. The FALCPA declared that the specific shellfish must be listed, such as “contains crab”. “Molluscan shellfish do not have to be labeled in this manner. Mollusks include oysters, clams, mussels, or scallops. They are not considered a major food allergen” (FAQ About the Food Allergen Labeling Consumer Protection Act, 2021).
Even with the regulation, it is still important to know what foods could contain shellfish, to make sure you are educated about your allergen. Now I am not going to go through every single possibility but will include quite a few to help assist. Foods that you will want to avoid if you have a shellfish allergy include crab, krill, barnacle, lobster, shrimp, etc. More investigation will be necessary by reading the ingredient lists for items such as seafood flavorings, sauces, soups, stocks, bouillabaisse, stews, ethnic dishes, etc. It is important to understand the cooking process used especially when eating out to make sure you are not being exposed to any shellfish through cross contact, to review cross contact click here.
“The protein in crustacean shellfish is different than fin fish, and thus shellfish allergic individuals generally can eat fin fish. However, care should be taken to avoid cross-contamination. Skin testing may be recommended in the evaluation of a shellfish allergy. These results must be interpreted cautiously due to the risk of cross-reactivity within the mollusk or crustacean family is common, and between dust mite and shellfish. The major protein that causes allergy in shellfish allergic individuals is called tropomyosin. This is highly shared among both species of shellfish, and also in the shells of invertebrates such as the common dust mite (which are also arthropods). Molluscs also contain other allergens such as myosin heavy chain, haemocyanin, amylase, and arginine kinase” (Food Allergy & Anaphylaxis | Food Allergens | Crustacean Shellfish, 2021). As always, please consult your medical team to confirm what is safe to consume based on your individual food allergies.
When it comes to having food allergies, whether it is one or many, always focus on what you can eat and not what you can’t. When having this mentality, you are able to enjoy so many delicious food products!
References:
FAQ About the Food Allergen Labeling Consumer Protection Act. (2021). A Division of the Asthma and Allergy Foundation of America. https://www.kidswithfoodallergies.org/label-law-food-allergen-labeling-consumer-protection-act.aspx
Food Allergy & Anaphylaxis | Food Allergens | Crustacean Shellfish. (2021). FAACT. https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/crustacean-shellfish/