Fish And Shellfish Allergy
Allergy to Fish
Fish species are abundant and exist in many edible forms in most countries of the world. The allergenic part of the fish is usually in the meat (muscle) of the fish. However, there is evidence that fish gelatin made from skin and bones may also be allergenic. Fish gelatin contains a high level of collagens. Collagen is an important protein in all connective tissue; it converts to gelatin when it is boiled. Consequently there is concern that certain collagens made from fish might be a cause of allergy. Collagens are used in a variety of cosmetics and may be a cause of allergy in fish-allergic users of these products, as well as people who consume collagen protein in fish. This subject needs to be investigated further.
It is not yet known whether antigens in different types and species of fish cross-react, making it necessary for fish-allergic people to avoid all species of fish if they are allergic to one species. In most cases, it is usually necessary for allergic people to avoid the specific type of fish to which they are allergic. However, there is increasing evidence that certain fish allergens may be common to several species. Not a great deal is known about individual fish allergens except for the antigen in cod named gad c 1, which was one of the first food allergens to be studied. The antigen is a type of protein called parvalbumin, and it can be found in a variety of fish species unrelated to cod, for example, carp, tuna, and salmon. It is still unclear whether a person allergic to one of these species should avoid all fish. At the present time, the advice is this: If there is no risk of an anaphylactic reaction, avoid only the fish species that have caused a reaction when consumed. If there is a risk of an anaphylactic reaction, avoid all fish and their derivatives in the interests of safety.
Fish and shellfish are quite distinct antigenically, so a person who is allergic to shellfish rarely needs to avoid free-swimming fish. To avoid unnecessary dietary restrictions, it is important to clearly identify the species of fish to which a person reacts adversely.
It is usually easy to avoid fish because its presence in a recipe is obvious, and its inclusion in a manufactured food is almost always indicated on the label. Table Terms on labels that indicate the presence of fish lists terms that indicate the presence of fish or fish product in manufactured foods and recipes.
Nutrients in Fish
Fish is a significant source of niacin, vitamin B6, vitamin B12, vitamin E, phosphorus, selenium, and in smaller amounts vitamin A, magnesium, iron, and zinc. These nutrients are also present in meats, grains, legumes, and oils, which can be eaten on a fish-free diet.
Table Terms on labels that indicate the presence of fish
Terms That Indicate the Presence of Fish Protein
| Fish (all species) | Fish oils, such as |
| Roe
Caviar Surimi |
- Cod liver oil
- Halibut liver oil - Salmon oil - Menhaden oil - Efamol Marine |
Foods That May Contain Fish Protein
| Asian dishes such as | Caesar salad (with anchovy) | Baked goods |
| - Egg rolls
- Sushi - Sashimi - Tempura - Thai recipes - Chinese recipes - Satay sauces |
Chili | Cookies
Candy bars Prepared and frozen desserts Any food containing gelatin, unless the source of the gelatin is given |
Note on Fish Oils
Although pure oils are nonallergenic, it is very likely that any fish oil is contaminated with protein of the fish from which it was extracted. Fish-allergic people should avoid oil from the species of fish to which they are sensitive. If they don’t know which fish species they are allergic to, then they should avoid all fish oil, especially if there is a risk of anaphylaxis.
Shellfish-Free Diet
A person who is allergic to shellfish is usually advised to avoid shellfish of all types because even unrelated species tend to cause an adverse reaction when eaten by a sensitized individual. Therefore, a shellfish-restricted diet eliminates all species of crustaceans, such as crab, lobster, shrimp, prawn, and all species of mollusks (bivalves), such as clams, mussels, scallops. However, a person who reacts to shellfish does not need to avoid fish, since there is no evidence to suggest a relationship between the two types of seafood.
Table Terms on labels that indicate the presence of shellfish lists names and terms that indicate the presence of shellfish. Kosher food products do not contain shellfish and therefore are safe for a person with shellfish allergy.
Table Terms on labels that indicate the presence of shellfish
Terms That Indicate the Presence of Shellfish
| Crustaceans
Crab Lobster Shrimp Prawn Scampi Crawfish (crayfish) |
Mollusks
Abalone Oyster Clam Cockle Mussel Scallop Whelk Winkle |
Octopus
Squid Calamari Escargot (snail) Quahog |
Food That May Contain Shellfish Protein
| Asian dishes
Japanese dishes Vietnamese dishes Thai dishes Chinese dishes: - Congee - Oyster sauce - Satay sauce - XO sauce - Fish sauce - Fish soup - Fish balls |
Shrimp noodles
Shrimp balls Shrimp chips Shrimp salad roll Prawn chips Haw Gow Sui My Sashimi Sushi |
Taro cake
Daikon cake Flavoring in imitation fish products Stuffing |
Note: This list is not exhaustive. The shellfish-allergic person should inquire about the source of ingredients whenever a new food is eaten, especially in an Oriental restaurant
This post has been viewed 476 times.