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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.
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