ALG-007
Shellfish (Crustaceans & Molluscs)
Allergen · Also: Shrimp · Crab · Lobster · Prawn · Prawns · Crayfish · Oyster · Clam · Mussel · Scallop · Squid · Octopus
Shellfish allergy includes crustaceans (shrimp, crab, lobster, prawns) and molluscs (oysters, clams, mussels, squid). It is one of the most common causes of adult-onset food allergy and severe anaphylaxis.
Found in
Shrimp, Prawns, Crab sticks, Sushi, Paella, Bisque, Asian sauces, Seafood flavouring, Fish sauces
Daily intake limit
Must be avoided entirely by allergic individuals
Body systems affected
Immune
Rapid IgE-mediated reaction causing urticaria, angioedema, vomiting, and anaphylaxis
Respiratory
Inhaled allergens from cooking shellfish can trigger airway reactions in sensitised individuals
What the research says
Shellfish allergy affects ~2% of adults and is rarely outgrown. The main allergen (tropomyosin) is heat-stable. Crustacean and mollusc allergies often co-exist. Patients should carry epinephrine.
Allergenic potential: Very High — Leading cause of food allergy anaphylaxis in adults
Metabolic effects: Risk of iodine and zinc deficiency if seafood is avoided
FDA Crustacean shellfish must be declared
EFSA Crustaceans and molluscs are both major allergens requiring EU labelling
WHO Recognised high-risk allergen
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