If you have previously enjoyed shellfish, you may be surprised to find that they can suddenly trigger allergy symptoms. A new food allergy can occur at any time. In fact, shellfish allergies are rare among young children and more common among adults. Unfortunately, once you acquire a shellfish allergy it is not common for it to disappear. Take time to consult with your health care provider and learn how to manage this new condition.
Risk Factors
You have a higher chance of developing a shellfish allergy if you have a family history of any other type of allergies. Among adults, women have a higher risk of shellfish allergies than men. Most people with an allergy to one type of shellfish will cross-react with other types of shellfish or seafood.
Symptoms
Diarrhea, nausea, vomiting and abdominal cramps and pain are common signs of an allergic reaction to shellfish. You may also experience hives, itching, swelling in the face, tongue or throat, tingling in the mouth, dizziness, fainting, wheezing and nasal congestion.
Contact your doctor if you develop a new food allergy to shellfish. Your health care provider can advise you on how to prepare for future exposures. Mild symptoms may be managed with oral antihistamines. Diarrhea may cause dehydration so sip water or suck on ice chips until your symptoms improve.
Complications
In some cases, an allergic reaction triggers a life-threatening condition called anaphylaxis. This is a severe allergic reaction that affects your whole body. The symptoms begin suddenly and may include tightness in the chest, throat or airways, difficulty breathing, heart arrhythmias, fainting and shock. Anaphylaxis requires immediate medical attention. If you have a previous history of severe allergic reaction, your doctor may prescribe injectable epinephrine for immediate self-treatment in case of future exposures.
Prevention
The only way to prevent future allergic reactions is to avoid shellfish completely. Read the ingredient lists and food packaging labels carefully. FDA regulations require manufacturers to list common food allergens on food labels, including shellfish. However, some foods may be processed in a facility that also handles shellfish. This information is not required on the label. In restaurants, inform the staff of your allergy and ask for information about how food was handled and prepared. Frying shellfish in the same oil as other foods may transfer enough of the allergen to cause a reaction. If you have a severe sensitivity even airborne particles may cause a reaction.
