Shellfish Allergy Symptoms and Treatment
Shellfish Allergy Symptoms
Shellfish allergies can trigger a range of symptoms, typically occurring shortly after consumption of shellfish such as shrimp, crab, lobster, or mollusks like clams and oysters. Shellfish allergy reactions may result in a variety of skin, respiratory, digestive, and cardiovascular manifestations. These manifestations may include:
- Hives
- Itching
- Swelling of the tongue, lips, face, throat
- Nasal congestion
- Red or watery eyes
- Abdominal pain
- Diarrhea
- Nausea or vomiting
- Wheezing, coughing, shortness of breath
Severe shellfish allergies can lead to anaphylaxis (anaphylactic shock). Anaphylaxis is a severe allergic reaction that can be life-threatening. Symptoms of anaphylaxis include:
- Shortness of breath (and/or wheezing)
- Constriction of the throat
- Persistent dizziness or collapse
- Confusion
- Weak, rapid pulse
- Pale and floppy (young children)
Shellfish Allergy Causes
Shellfish allergies are primarily caused by an abnormal immune response to proteins found in certain types of shellfish. When an individual with a predisposition to shellfish allergies comes into contact with shellfish proteins, their immune system mistakenly identifies these proteins as harmful invaders and triggers a shellfish allergy reaction.
Genetics play a role in the development of shellfish allergies as individuals with a family history of allergies are more prone to developing this condition.
Cross-contamination of foods can also expose individuals to shellfish allergens unknowingly, underscoring the importance of allergen awareness and careful food preparation for those with shellfish allergies.
Shellfish Allergy Testing
Tree nut allergy testing plays an important role in diagnosing and managing allergies to tree nuts, which can be life-threatening for some individuals.
Tree nut allergy testing may include:
A test in which the skin is lightly pricked with a tiny amount of tree nut allergens, followed by monitoring for a reaction.
Measures the levels of IgE antibodies developed by the immune system, providing valuable information about the severity of the allergy.
A blood test that evaluates a patient’s ability to tolerate specific components of allergens. A tree nut allergy component test is essential in differentiating between a cross reaction to pollen or a potentially life-threatening allergic reaction.
A gradual process in which a patient consumes a small amount of a suspected allergen over a period of three to four hours. As serious allergic reactions can be life-threatening, it should only be conducted under the guidance of a qualified clinician.
Our Foundation Labs (CLIA Certified) specializes in component testing of 130+ different allergens, including allergen components that are not available at national laboratories and hundreds of different biomarkers.
Foods to Avoid to Prevent
Shellfish Allergy Reactions
The best way to avoid a reaction is to avoid any shellfish or shellfish products. Make sure to read food labels carefully and ask about ingredients before consuming any food you have not cooked yourself. If you have an allergy to any of the groups of shellfish, your allergist will likely advise you to avoid the following:
- Barnacle
- Crab
- Crawfish
- Krill
- Lobster
- Prawns
- Shrimp
- Artificial nuts
Your doctor may prescribe avoidance of mollusks* or the following ingredients:
- Abalone
- Clams (cherrystone, geoduck, littleneck, pismo, quahog)
- Cockle
- Cuttlefish
- Limpet (lapas, opihi)
- Mussels
- Octopus
- Oysters
- Periwinkle
- Sea cucumber
- Sea urchin
- Scallops
- Snails (escargot)
- Squid (calamari)
- Whelk (Turban shell)
Your doctor may prescribe avoidance of mollusks* or the following ingredients:
- Bouillabaisse
- Cuttlefish ink
- Glucosamine
- Fish stock
- Seafood flavoring (e.g., crab or clam extract)
- Fish stock or fish sauce (sometimes made from krill)
- Surimi
*Note: The federal government does not require mollusks to be fully disclosed on product labels.
Shellfish Allergy Treatment
For those with severe shellfish allergies, the only proven food allergy treatment that makes it possible to achieve remission is the Food Allergy Institute’s Tolerance Induction Program™ (TIP).
TIP™ builds tolerance to the unique proteins each individual is allergic to, all before introducing their most anaphylactic allergen(s).
This ensures patient safety, and over time alters their immune system to not react to any of their allergens. Once an individual has reached remission, they can eat like anyone without a food allergy for the rest of their life.
OIT and similar food allergy treatments aim to desensitize patients to protect them from “accidental exposure.” Through TIP™, patients can eat as freely as a non-allergic person would.
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Allergens Treated
The Tolerance Induction Program™ (TIP) successfully treats ALL severe food allergies, including the TOP 9 major allergens and many more!
Insurance Carriers
We accept most PPOs* from the following carriers:
*Not a guarantee of coverage. Please contact your insurance company directly to determine if the Food Allergy Institute is within your network and considered a participating provider under your plan.