Seafood Allergies: Symptoms and Management Tips

Shellfish allergy

Before sixth grade, I had no food allergies.
After eating shrimp and crab in sixth grade, I experienced itching in my mouth (lips and tongue), but my body did not itch.
Then, in middle school, while peeling shrimp for my niece, my hands became very itchy.
During this developmental stage, whenever I consumed other foods containing seafood ingredients, my mouth would itch.
In recent years, I have reintroduced small amounts of seafood into my diet without experiencing mouth itching, but recently, after eating milkfish ball soup, my mouth became itchy again.

Ms. Li, 20~29 year old female. Ask Date: 2017/12/28

Dr. Wu Yuxin reply Dermatology

What is your question?

Reply Date: 2017/12/28

More Info

Understanding seafood allergies is crucial, especially for individuals who have experienced symptoms after consuming shellfish or other seafood. Seafood allergies can manifest in various ways, and the symptoms you described—itching in the mouth, lips, and tongue—are common indicators of an allergic reaction.
Firstly, it’s important to understand that seafood allergies are among the most prevalent food allergies, particularly in children and young adults. Shellfish, including shrimp, crab, and lobster, are the most common triggers, but fish can also cause allergic reactions. The symptoms can range from mild to severe and may include:
1. Oral Symptoms: Itching or swelling of the lips, tongue, or throat, which you have experienced. This is often referred to as oral allergy syndrome (OAS), where the immune system reacts to proteins in the seafood that are similar to pollen proteins.

2. Skin Reactions: Hives, eczema, or general itching can occur, although you mentioned that your body does not itch.

3. Gastrointestinal Symptoms: Nausea, vomiting, diarrhea, or abdominal pain may arise after consuming seafood.

4. Respiratory Issues: Symptoms such as nasal congestion, sneezing, or difficulty breathing can occur in more severe cases.

5. Anaphylaxis: This is a life-threatening reaction that requires immediate medical attention. Symptoms include difficulty breathing, swelling of the throat, rapid pulse, and a drop in blood pressure.

Given your history of oral itching after consuming shellfish, it’s advisable to approach seafood with caution. The fact that you experienced itching after eating a specific dish, like the fish ball soup, suggests that you may have a sensitivity or allergy to certain seafood proteins.

Management Tips:
1. Avoidance: The most effective way to manage a seafood allergy is to avoid the allergenic foods entirely. This includes being cautious with cross-contamination in restaurants or homes where seafood is prepared.

2. Consult an Allergist: Since your allergy symptoms seem to vary, it would be beneficial to consult with an allergist. They can perform specific tests, such as skin prick tests or blood tests, to determine your sensitivities and provide a clearer diagnosis.

3. Keep an Allergy Diary: Documenting what you eat and any symptoms that arise can help identify specific triggers. This can be particularly useful when discussing your allergies with healthcare providers.

4. Emergency Plan: If you have a history of severe reactions, it’s crucial to have an emergency action plan in place. This may include carrying an epinephrine auto-injector (EpiPen) and knowing when to use it.

5. Educate Yourself and Others: Understanding your allergy and educating friends and family can help ensure that they are aware of your dietary restrictions and can assist in avoiding potential allergens.

6. Gradual Reintroduction: If you are considering reintroducing seafood into your diet, do so under the guidance of a healthcare professional. They may suggest a controlled environment for testing your reactions.

In conclusion, while seafood allergies can be concerning, with proper management and awareness, you can navigate your dietary choices safely. Always prioritize your health and consult with professionals when in doubt about your symptoms or dietary restrictions.

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