New research confirms that those with shellfish allergy are not more likely to react to radiocontrast material used to improve clarity
Inner-city kids who live in homes where there are cockroaches have significantly higher levels of the Immunoglobulin E (IgE) antibody that causes shrimp allergy, according to a study in the October issue of the Journal of Allergy and Clinical Immunology. Tropomyosin, the allergenic protein in shrimp, is also found in dust mites, cockroaches and other… Read more »
Allergen Where It Hides Alternate Names Shellfish and Fish ethnic foods: fried rice, paella, spring rolls, sushi (California rolls) caponata (Sicilian relish) gelatin, marshmallows pizza toppings salad dressings sauces, for example, marinara, Nuoc Mâm, steak and Worcestershire spreads, for example, taramasalata (fish) deli meats, hot dogs (from gelatin) compost or fertilizers lip balm/gloss pet food… Read more »
There is no cure for allergies to fish or shellfish, so people who develop allergies to seafood must avoid even small traces of the foods that cause them to react.
It’s important to note that the key allergens in fish and shellfish are unrelated, so people who can’t eat salmon might be just fine with crab, and someone who can’t tolerate even the tiniest amounts of shrimp may be able to eat whole helpings of fresh cod.
One of the biggest questions people have is whether it’s possible to react to a food through inhalation. While allergists stress that severe reactions to airborne food particles are uncommon, there are some instances in which allergenic food proteins can get into the air and potentially cause trouble. According to Dr. Scott Sicherer of the… Read more »
From the Allergic Living Archives. A quick test: what’s the most widespread food allergy in North America today? If you answered ‘peanut’, that’s incorrect. But you could hardly be blamed given that legume’s notoriety. The right answer is seafood – from fish to crustaceans and mollusks. At a time when every “must-try” new restaurant is… Read more »
Researchers in China and Louisiana have tested and compared raw and boiled proteins of a common type of shrimp. They were excited to find that boiling shrimp for 10 minutes reduces the allergenicity of the protein called tropomyosin, the main allergen in shellfish. There would still be protein traces and no one is suggesting that… Read more »
Did you know that 30 to 50 per cent of those with an allergy to one of the seafood groups will react ot more than one type of fish or shellfish?
It was the afternoon of Rob Kania’s first day on the job at a marketing firm. Everyone was gathered for a celebration of a colleague’s birthday. The person being feted started handing out slices of cake. Kania said “no thanks” to a piece, and his new colleague looked taken aback. Her look said: “Who is… Read more »