The first step to managing seafood allergies is to get a full work-up from an allergist.
July 14, 2006 (Press Release) --
Q: My husband recently found he has a severe reaction to shellfish. Are there any trace elements in any fruits or vegetables that he should avoid? We don't know exactly where to go to find this information and were hoping you may know the answer or know someone who could help.
A: It is unlikely that your husband would have a shellfish reaction when eating vegetables. But there may be other things in his environment that could trigger a response. Shellfish components may be in his favorite sauces served over vegetables or the secret ingredient to Aunt Luci’s Thanksgiving dressing. So, read on to learn more about how to prevent uncomfortable and life-threatening reactions.
Shrimp, lobster, abalone and crawfish are foods that shellfish-allergy sufferers are most likely to react to. Also, crab, oysters, clams, scallops, mussels, squid and snails can trigger responses. Be careful with imitation seafood and ask about ingredients in Asian and stuffing dishes, as all of these can contain enough trace amounts of shellfish to spark a reaction. Reactions range from difficulty breathing to skin and stomach discomfort to feeling faint.
The first step to managing his allergies is to get a full work-up from an allergist. The doctor might identify other allergies that he is not aware of. Also, he needs to know exactly what he is eating at all times. Label reading is essential to managing shellfish and other food allergies. Thankfully, the Food Allergen and Consumer Protection Act of 2004 has made label reading easier for consumers by mandating manufacturers clearly identify if a food product contains any common allergens, such as shellfish, peanuts, dairy, etc. However, your husband can’t just read a label once. Before he eats anything, he should check the label because manufacturers change their formulas without warning. Never take a product’s ingredient list for granted.
Shellfish reactions can also be triggered by contact. Does your husband work in an environment where shellfish is processed? Does anyone in your home prepare shellfish while he is there? Inhaling cooking vapors can also cause reactions. He should be careful with eating fried foods at restaurants. Sometimes oil used to prepare fried shrimp is used to fry other foods. Ask the server for details.
Whereas children tend to react more to fish, adults have more reactions to shellfish. Plus, these reactions tend to become more severe over time with increased exposure. Your husband needs to educate and inform others about his sensitivity. He should wear a Medic Alert tag and carry an adrenaline kit in case of anaphylactic shock.
Source: http://www.msn.com/
A: It is unlikely that your husband would have a shellfish reaction when eating vegetables. But there may be other things in his environment that could trigger a response. Shellfish components may be in his favorite sauces served over vegetables or the secret ingredient to Aunt Luci’s Thanksgiving dressing. So, read on to learn more about how to prevent uncomfortable and life-threatening reactions.
Shrimp, lobster, abalone and crawfish are foods that shellfish-allergy sufferers are most likely to react to. Also, crab, oysters, clams, scallops, mussels, squid and snails can trigger responses. Be careful with imitation seafood and ask about ingredients in Asian and stuffing dishes, as all of these can contain enough trace amounts of shellfish to spark a reaction. Reactions range from difficulty breathing to skin and stomach discomfort to feeling faint.
The first step to managing his allergies is to get a full work-up from an allergist. The doctor might identify other allergies that he is not aware of. Also, he needs to know exactly what he is eating at all times. Label reading is essential to managing shellfish and other food allergies. Thankfully, the Food Allergen and Consumer Protection Act of 2004 has made label reading easier for consumers by mandating manufacturers clearly identify if a food product contains any common allergens, such as shellfish, peanuts, dairy, etc. However, your husband can’t just read a label once. Before he eats anything, he should check the label because manufacturers change their formulas without warning. Never take a product’s ingredient list for granted.
Shellfish reactions can also be triggered by contact. Does your husband work in an environment where shellfish is processed? Does anyone in your home prepare shellfish while he is there? Inhaling cooking vapors can also cause reactions. He should be careful with eating fried foods at restaurants. Sometimes oil used to prepare fried shrimp is used to fry other foods. Ask the server for details.
Whereas children tend to react more to fish, adults have more reactions to shellfish. Plus, these reactions tend to become more severe over time with increased exposure. Your husband needs to educate and inform others about his sensitivity. He should wear a Medic Alert tag and carry an adrenaline kit in case of anaphylactic shock.
Source: http://www.msn.com/
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