Prawns and shrimp are sweet and flavorful shellfish, eaten and enjoyed almost everywhere. Some are microscopic, while other varieties are nearly the size of a small lobster. There is little agreement about which species should be called prawns as opposed to shrimp. In America it's usually a question of size, with prawns being larger. Whatever you call them, they are a common and dangerous trigger for food allergies.
Food Allergies
The Food and Drug Administration has identified and listed eight groups of foods that account for approximately 90 percent of all diagnosed food allergies in this country. These trigger foods, or allergens, can cause illness or even death in sensitive individuals by sparking an inappropriately strong reaction in their immune system. The body produces large numbers of antibodies that attack the otherwise harmless food proteins, causing reactions that range from inconvenient to potentially lethal.
Crustaceans
Crustaceans are one of the eight primary allergens on the FDA list. They are a special class of shellfish that includes crabs, lobster and prawns. These are among the most commercially important species of shellfish, prized around the world for their sweet and succulent flesh. However, they are a very potent allergen and in some individuals, just a few traces of prawn can trigger a powerful reaction. Even the steam from cooking prawns can be dangerous. It is rare to outgrow an allergy to shellfish, and the risk of anaphylactic shock is high for sensitive individuals.
Symptoms
There are several symptoms you may experience if you are allergic, and have come into contact with prawns. If your allergy is mild, you may experience just a rash or a few hives. Moderate reactions include breathing difficulty or asthma attacks, painful abdominal cramping, diarrhea, nausea and perhaps vomiting. The extremely allergic are at risk for anaphylactic shock, which is life-threatening. Anaphylactic shock causes a sudden sharp drop in blood pressure, loss of consciousness and sometimes a swollen throat that prevents breathing. The only treatment is an immediate injection of epinephrine, which allergy patients can administer themselves with a self-injecting "epi-pen."
Avoidance
Avoiding shrimp and prawns is easy enough at home. The Food Allergy and Anaphylaxis Network publishes a guide explaining how to read a food product's label and recognize any potentially dangerous ingredients. Any restaurant that serves seafood is risky, because there is potential for cross-contamination. Asian restaurants are especially dangerous, because shrimp and shrimp-derived condiments and flavorings are commonly used. It's best to cook Asian food at home using carefully selected and trusted ingredients.
References
- "On Food and Cooking: The Science and Lore of the Kitchen"; Harold McGee; 2004
- Food Allergy and Anaphylaxis Network: Shellfish Allergy
- U.S. Food and Drug Administration: Food Allergies -- What You Need To Know
- National Institute for Allergy and Infectious Diseases: Guidelines for the Diagnosis and Management of Food Allergy in the United States -- Summary for Patients, Families, and Caregivers
- Food Allergy and Anaphylaxis Network: Food Labeling Guide
