Seafood allergy

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 [ National Institutes of Health, NIAID Allergy Statistics 2005 http://www.niaid.nih.gov/factsheets/allergystat.htm] . The Asthma and Allergy Foundation of America estimates that the majority of pediatric and adult food allergy patients have a seafood allergy [ “Allergy Facts and Figures,” Asthma and Allergy Foundation of America http://www.aafa.org/display.cfm?id=9&sub=20&cont=518] . It occurs mainly, but not exclusively, in adults. It is 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 [ National Report of the Expert Panel on Food Allergy Research, NIH-NIAID 2003 http://www3.niaid.nih.gov/about/organization/dait/PDF/june30_2003.pdf] and is an emergency requiring immediate attention and treatment with Epinephrine, which is administered with the Epipen. For prevention when an attack is evident but not at the fatal stage use benadryl quick dissolve which can dampen the effects and symptoms of a fish allergy.Fact|date=March 2008

Fish allergies can be conducted through the air when it is being cooked or when people around you are eating fish. Fact|date=March 2008 [Canadian Food Inspection Agency, 2008. Seafood* (Fish, Crustaceans and Shellfish) - One of the nine most common food allergens http://www.inspection.gc.ca/english/fssa/labeti/allerg/fispoie.shtml]

External links

* [http://www.aafa.org Asthma and Allergy Foundation of America]
* [http://www.nih.gov The National Institutes of Health]

References