How To Live with an Allergy to Seafood

An allergy to shellfish is one of the most common of all food allergies, affecting approximately 2% of the American population. Those afflicted cannot consume a variety of seafood, including lobster, shrimp, clams, crab, oysters, scallops, and squid. For those with shellfish allergies, exposure can result in a wide range of reactions, from hives to abdominal pain and from swelling of the lips, face and tongue, to nausea and vomiting.

Testing for a shellfish allergy involves a trip to an allergist, who will administer the "prick" test. Tiny amounts of the protein found in shellfish will be injected into the skin. If the allergy is present, a bump (or hive) resembling a mosquito bite will develop in the test location. It is important to note that an allergy to iodine [IV dye] does not necessarily put one at risk for an allergy to shellfish, or vice versa.

Treating a mild reaction to shellfish is fairly simple. An antihistamine can be taken to relive any hives, rashes or itchiness that may be exhibited upon exposure.

More severe cases can result in anaphylaxis, or swollen throat, which is a constriction of the airways that makes it extremely difficult to breathe along with a rapid drop in blood pressure and, possibly, a loss of consciousness. Although anaphylaxis happens rarely with allergies, shellfish allergy seems to trigger it more frequently than any other food allergy. Anaphylaxis is life-threatening and requires immediate medical attention, often involving an adrenaline (or epinephrine) injection. Anyone with a history of anaphylaxis is encouraged to carry an EpiPen, which contains epinephrine in the appropriate dosage for that person.

Like any other food allergy, the best way to avoid exposure is by restricting one's diet and paying careful attention to food labels and menus. Because allergy to shellfish is common in the United States, the Food and Drug Administration requires the condition to be covered under the Food Allergy Labeling and Consumer Protection Act. The guidelines call for clear labels listing the type of shellfish - except mollusks - found in the ingredients. If you are dining at a restaurant and are unsure of the ingredients in a meal, ask the wait staff. Also, while one cannot prevent having a pan used to cook shellfish from being used again to cook a shellfish-free dish, it never hurts to alert your waiter and to ask him to have the chef use a separate pan to prepare your meal - it's better to be safe than sorry!