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Shellfish allergy is among the most common food allergies."Shellfish" is a colloquial and fisheries term for aquatic invertebrates used as food, including various species of molluscs such as clams, mussels, oysters and scallops, crustaceans such as shrimp, lobsters and crabs, and cephalopods such as squid and octopus.
Fish allergy is an immune hypersensitivity to proteins found in fish.Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine.
(And, of course, anyone with a shellfish allergy should avoid anything within that group.) High-mercury fish. Mercury is a heavy metal that can accumulate in fish tissue. Consuming high levels of ...
Respiratory symptoms, Anaphylaxis, oral allergy syndrome, gastrointestinal symptoms, rhinitis, conjunctivitis Shellfish allergies are highly cross reactive, but its prevalence is much higher than that of fish allergy. Shellfish allergy is the leading cause of food allergy in U.S adults. [31]
Food allergies are on the rise. Here are some of the most common and harmful misconceptions about food allergies, according to allergists.
Oral ingestion is the main sensitization route for most food allergy cases, yet other routes of exposure include inhalation and skin contact. [39] [34] For example, inhaling airborne particles in a farm-scale or factory-scale peanut shelling/crushing environment, or from cooking, can induce respiratory effects in allergic individuals. [40]
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These shellfish are filter feeders and accumulate neurotoxins, chiefly saxitoxin, produced by microscopic algae, such as dinoflagellates, diatoms, and cyanobacteria. [1] Dinoflagellates of the genus Alexandrium are the most numerous and widespread saxitoxin producers and are responsible for PSP blooms in subarctic, temperate, and tropical ...
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