Description
Seafood is, next to the fish, one of the largest number of foods that cause allergies.
The kind of seafood allergy occurs most often are crustaceans, ie seafood “leg” from shrimp to lobster, through prawns, langoustines, crabs … Next in frequency mollusks, bivalves where we have, “the shellfish” (mussels, clams, oysters), gastropods (snails, periwinkles / Mincha) and cephalopods (squid, cuttlefish, octopus).
Even those allergic to shellfish may react to fish has not been shown cross-reactivity between these foods. If mites are known to have proteins similar to shellfish so that mite-allergic patients have an increased risk of allergic reactions to shellfish than those who are not.
Symptoms
Symptomps usually appear between 15 minutes and 2 hours after ingestion, even in patients with allergies to shellfish with respiratory symptoms and skin reactions have been delayed up to 7 hours later.
Sometimes the allergic reaction accelerators requires factors coincide with the ingestion of shellfish such as exercise-induced anaphylaxis associated with food allergy. In the case of shellfish, can also undergo reactions if it matches that before eating it took some anti-inflammatory.
Atopic patients usually present with symptoms often more severe. Most allergic to shellfish are atopic and 80% is usually sensitive to mites.
Acute urticaria and angioedema are the most frequent symptoms reported in allergy to shellfish. Notably protein contact dermatitis and contact urticaria, which occur when handling food and present with eczema (itching, redness, scaling and small blisters) or hives and predominantly in the hands.
Aersolizados seafood allergens can cause symptoms of rhinoconjunctivitis and asthma. This way of raising awareness is the cause of occupational asthma, and this awareness precedes respiratory symptoms of food allergy.
Prevalence
The prevalence in food allergy depends partly on the eating habits of the population. The exact prevalence is unknown, but crustaceans and mollusks are considered the main cause of allergy among the adult population and is lower incidence in childhood.
In recent years for its introduction in the diet so widespread, there has been an increase in the occurrence of adverse reactions through ingestion and manipulation.
Caused by shellfish allergy is more durable in their awareness and can last for decades or for life. In fact the food is responsible for 8% of food allergies in adults in Spain.
Are considered risk factors for awareness:
* Exposure: the increased prevalence of allergy occurs in populations in which the shellfish is part of their diet, so some studies suggest the greatest impact on coastal populations.
* Atopy most are atopic allergic to fish and they are more common in severe reactions.
In these cases, the only proven and effective treatment is a diet devoid of fish and fish derivatives or cause, without forgetting that there are other products on the market that include ingredients from various components of the fish.
Treatment and Advice
The only treatment of allergy to shellfish is the exclusion diet and very sensitive people should avoid exposure inhaled.
Normally if you are allergic to one type of shellfish, crustaceans such, we must avoid that food whole family.
Remember that seafood is also part of many foods (soups, pizzas, paella, frozen crab rolls, salads).
Individuals allergic to shellfish should be careful when eating in a restaurant. They should avoid seafood restaurants because of the risk of contamination are exposed to foods that are not based on fish to make contact with counters, spatulas, cooking oil, deep fat fryers or grills in the preparation of the fish. Furthermore, the protein of seafood can be airborne during the preparation and cause an allergic reaction.
Remember that you should avoid giving foods that have been fried in oil that’s been cooked shellfish, cooked or have been handled in containers or utensils previously used in the preparation of dishes with seafood, and have not been previously cleaned and rinsed thoroughly.
If the patient is allergic to shellfish asthma or urticaria, see if you have flare-ups when cooking seafood at home Vds. (although not reaching allergic eat it), when entering a fish, or a bar / restaurant that is cooking seafood, etc.. If so, stop buying and cooking seafood at home, and consult with your specialist.
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