What are shellfish allergies?
Although most major food allergies begin in childhood, one allergy in particular stands apart: shellfish. An allergy to shellfish may develop any time during a person’s life, but tends to present in adulthood. It can be caused by foods that you’ve eaten before with no issues.
Along with fish, shellfish allergies are the most common adult-onset food allergies. It’s estimated that more than 6.5 million American adults have allergies to one or both, according to Food Allergy Research & Education (FARE).
What foods should I avoid if I have a shellfish allergy?
There are two kinds of shellfish, crustaceans and mollusks. Here are a few examples of crustaceans to watch out for if you’re allergic:
- shrimp
- crab
- prawn
- crayfish
- lobster
Mollusks include:
- clams
- mussels
- oysters
- squid
- cuttlefish
- octopus
- snails
- scallops
Most people who are allergic to one type of shellfish are also allergic to the other type. There’s a chance you may be able to eat some varieties. However, doctors usually recommend that people with shellfish allergies avoid all varieties to be safe.
A shellfish allergy is different from other allergies in other ways, as well. For example, allergic reactions to shellfish are unpredictable, sometimes occurring long after a person has consumed the allergen and has shown no other symptoms. Allergic reactions to shellfish also often become more severe with each exposure.
