Seafood allergy
| Seafood allergy |
| Classification and external resources |
| ICD-9 |
V15.04 |
Seafood allergy is a type of food allergy. It is a hypersensitivity to dietary substances from shellfish, scaly fish or crustaceans, causing an overreaction of the immune system, which may lead to severe physical symptoms for millions of people.[1] The Asthma and Allergy Foundation of America estimates that the majority of pediatric and adult food allergy patients have a seafood allergy.[2] It occurs mainly (but not exclusively) in adults.
Allergic reactions may result when the susceptible person is not consuming the allergenic substance, by exposure to vapours resulting from cooking of seafood or even preparation or handling.[3]
Treatment
Seafood allergies are usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with shellfish or fish ingredients and/or oils. The most severe seafood allergy reaction is called anaphylaxis,[4] which is an emergency, requiring immediate attention. It is treated with Epinephrine, which can be administered with an EpiPen.
See also
References
External links