Seafood Allergies in Children

Seafood Allergies in Children
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A seafood allergy means your child's body can't tolerate certain food proteins. Seafood allergies break into different types--being allergic to fish may not mean that your child is allergic to mollusks or marine animals, for example. The response to the introduction of a food allergen manifests differently, depending on how your child's body responds to the seafood. How you help your child manage the allergy varies as well.

Types

Seafood allergies fall into two categories: fish or shellfish. If your child is allergic to shellfish, the allergy may be further defined as allergic to marine animals with shells, such as prawns, shrimp, lobster and crab or allergic to mollusks, such as oysters, mussels and clams.

Testing

To find out what your child is allergic to, speak with your pediatrician. Tests involve skin prick tests to check for allergic response. If these tests aren't conclusive, blood tests that evaluate antibody levels may further define potential allergies. However, a February 2009 article published in "The New York Times" states that blood tests do not always accurately diagnose allergies or their severity. The most conclusive test is a food challenge test, where your child ingests foods and doctors record your child's response.

Reactions

Reactions range in severity from small hives easily treated with an antihistamine to life-threatening anaphylactic shock. Talk with your doctor about the level to which your child is allergic. Once diagnosed, carry appropriate medication, such as antihistamines and an epi pen, which automatically injects epinephrine to combat anaphylactic shock, if necessary.

Considerations

When eating out, speak with your server and the restaurant manager. The restaurant staff and kitchen must be aware of your child's allergies to avoid inadvertent cross-contamination of your child's meal with seafood to which he is allergic. In addition, pay attention to fried food, as the same oil that fries shrimp or clams, for example, is also often used to fry French fries or chicken strips.

References

Article reviewed by Lisa Michael Last updated on: Aug 9, 2011

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