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Allergic reactions to
fish and shellfish are commonly reported in both adults and children.
It is generally recommended that individuals who have had an allergic
reaction to one species of fish, or positive skin tests to fish, avoid
all fish. The same rule applies to shellfish. If you have a fish allergy
but would like to have fish in your diet, speak with your allergist
about the possibility of being tested with various types of fish.
People who are allergic to one type of fish, such as cod, often react
to other types of fish such as hake, haddock, mackerel and whiting
as well. This is because the allergens in these fish are quite similar.
Cooking doesn’t destroy fish allergens. In fact, some people with
fish allergy can be allergic to cooked fish but not raw fish. Some
fish, if they are not processed properly or stored at a cold enough
temperature, may contain histamine. (It is formed by bacteria acting
on the flesh of the fish.) This could cause a reaction that is like
an allergic reaction, but histamine fish poisoning can affect anyone,
not just those with allergies.
Some Hidden Sources of Fish:
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Caponata, a traditional sweet-and-sour
Sicilian relish, can contain anchovies. |
|
Caesar salad dressings and steak or Worcestershire
sauce often contain anchovies. |
|
Surimi (imitation crabmeat) contains fish. |
Commonly asked questions about Fish/Shellfish Allergies:
| Should carrageenan be
avoided by a fish- or shellfish-allergic individual? |
Carrageenan is not fish. Carrageenan, or
"Irish moss," is a red marine algae. This food product
is used in a wide variety of foods, particularly dairy foods,
as an emulsifier, stabilizer, and thickener. It appears safe
for most individuals with food allergies. Carrageenan is not
related to fish or shellfish and does not need to be avoided
by those with food allergies..
|
Should iodine be avoided by a fish-
or shellfish-allergic individual?
|
Allergy to iodine, allergy to radiocontrast
material (used in some lab procedures), and allergy to fish
or shellfish are not related. If you have an allergy to fish
or shellfish, you do not need to worry about cross reactions
with radiocontrast material or iodine.
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Keep in Mind
|
| Fish-allergic individuals should
avoid fish and seafood restaurants because of the risk of contamination
in the food-preparation area of their "non-fish" meal
from a counter, spatula, cooking oil, fryer, or grill exposed
to fish. |
| Fish protein can become airborne during cooking
and cause an allergic reaction. |
| Some individuals have had reactions from
walking through a fish market. |
| Allergic reactions to fish and shellfish
can be severe and are often a cause of anaphylaxis. |
|
If you suspect that you have a Fish/Shellfisg allergy,
consult your physician or allergists and get tested!
|
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