obsolete shellfish allergy

Shellfish allergy

Shellfish allergy is among the most common food allergies. "Shellfish" is a colloquial and fisheries term for aquatic invertebrates used as food, including various species of molluscs such as clams, mussels, oysters and scallops, crustaceans such as shrimp, lobsters and crabs, and cephalopods such as squid and octopus. Biologically, not all of these groups are closely related to each other, and allergies to different groups of shellfish may have different mechanisms of action. Shellfish allergy is an immune hypersensitivity to proteins found in shellfish. Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine. Other presentations may include atopic dermatitis or inflammation of the esophagus. Shellfish is one of the eight common food allergens, responsible for 90% of allergic reactions to foods: cow's milk, eggs, wheat, shellfish, peanuts, tree nuts, fish, and soy beans. Unlike early childhood allergic reactions to milk and eggs, which often lessen as the children age, shellfish allergy tends to first appear in school-age children and older, and persist in adulthood. Strong predictors for adult-persistence are anaphylaxis, high shellfish-specific serum immunoglobulin E (IgE) and robust response to the skin prick test. Adult onset of shellfish allergy is common in workers in the shellfish catching and processing industry.