It’s crucial that people with a severe allergy to seafood carry epinephrine with them at all times, as well as other medications, such as antihistamines and inhalers, that may be recommended by their allergists.
It’s also important to remember that epinephrine is considered an emergency measure – not a treatment – so people should avoid taking unnecessary risks. But with a few simple precautions, people with allergies to seafood should be able to lead full, normal lives.
What’s Safe?: It’s possible to be allergic to just one or two forms of fish or shellfish – for example, some people can eat lobster but not scallops, while others can eat cod but not salmon. But because there is a high level of cross-reactivity within the food groups, many need to avoid either fish or shellfish in all their forms.
It is important to note, however, that the key allergens in fish and shellfish are completely unrelated, so even if you are allergic to shellfish, finned fish might be just fine. (There are people who are allergic to both fish and shellfish, but this is rare.) If you’re unsure of what’s OK and what’s not, make sure to talk it over with your allergist.
Acceptance: Most people with seafood allergies develop them later in life, which can be tricky, because they may be accustomed to eating without restrictions. “But I’ve never had a problem with seafood,” is a common refrain, so sometimes people take unnecessary risks and try to eat the food that has caused them to react. But once you have a seafood allergy, it’s very important to avoid the allergen altogether, as the allergy can worsen with more exposure.
Know What You’re Eating: Seafood comes in many different forms. Shellfish can include mollusks such as clams, mussels, and oysters, as well as crustaceans such as shrimp, lobster and crabs. Other forms include squid (the main ingredient in calamari), octopus, prawns, periwinkle, limpets, abalone, cockles, quahogs, snails (or “escargot”), langoustines and sea urchins. The most allergenic type of shellfish is shrimp.
There are many different types of fish, including anchovies, bass, bluefish, catfish, char, chub, cod, eel, flounder, grouper, haddock, hake, halibut, herring, mackerel, mahi-mahi, marlin, monkfish, perch, pickerel, pike, pollock, rockfish, salmon, sardines, shark, smelt, snapper, sole, sturgeon, swordfish, trout, tuna, turbot, whitefish and more.
It is very important that you understand the different names of the food you are allergic to, and carefully read all food labels so you can avoid them.
One thing to be cautious of with seafood allergies: imported foods. Not all countries have the stringent labeling requirements of the United States, Canada and the European Union. Don’t take chances if you suspect fish or shellfish could be ingredients of an import.
Hidden Sources: Unlike allergens such as wheat, dairy, soy and nuts, seafood is fairly easy to avoid in processed foods. However, it does have its hiding spots, and they include: some brands of Worcestershire sauce, salad dressings, sauces, sushi, scampi, gumbo, jambalaya, bouillabaisse, spring rolls, chowder and some types of pizza. Asian foods commonly have fish and shellfish in their ingredients, so make sure to be extra careful when reading the labels on ethnic foods.
Some of the most common hidden sources of seafood are in places you might not think of: plant fertilizers, fish food, lip balm or lip gloss, and in pet foods. If you’re not sure of the ingredients, contact the manufacturer; if a product does contain the food you’re allergic to, be cautious when handling any of the items, and make sure they don’t come in contact with your food or cooking utensils.
Ironically, most imitation seafood actually contains seafood – for example, imitation crab often contains crab – so don’t assume the product is safe, and carefully read all ingredients.
Because many types of shellfish are rich in iodine, some shellfish-allergic people believe that they must avoid iodine – a common ingredient in everything from table salt to x-ray dyes. This is incorrect: the allergen in shellfish is in the flesh of the food, and not in the iodine, so iodine should be safe to consume. (Some people cannot tolerate iodine, but this is a separate issue.)
Carrageenan is made from a marine algae, not fish or shellfish, and so is considered safe for people with fish and shellfish allergies.
Supplements: One of the main hidden sources of seafood is omega-3 supplements, which are often made from ingredients such as cod liver oil and other fish oils. Many of these products are safe for seafood-allergic people to consume, because the oils are so highly refined that they have no allergic proteins left in them.
Another supplement called glucosamine, which is often used to treat arthritis, is made from the shells of crustaceans; recent studies have shown that because the shells contain no shellfish proteins, the supplement is safe for people with shellfish allergies. However, there have been reports of reactions to glucosamine in shellfish-allergic people, so you may want to stick with the vegetarian forms of glucosamine, which contain no seafood at all.
Just make sure to check with your allergist, and with the manufacturer of the product, before trying any supplements.
Eating Out: Seafood can be especially difficult to avoid in a restaurant setting. For those with fish or shellfish allergies, seafood restaurants should be avoided altogether. Chinese, Japanese, Vietnamese, Korean and Thai restaurants can be especially heavy on fish and shellfish, so it’s important to look at the menu and talk to someone at the restaurant before you eat there.
Some people with severe allergies to fish or shellfish may even react to the smell of cooking seafood, so just hanging out in a seafood restaurant, even without eating, can lead to problems.
Once you find a restaurant that isn’t seafood-heavy, call ahead and ask the manager or chef about menu items and how they handle pans and utensils in the kitchen to avoid cross-contamination. If you don’t get solid answers, or they say they can’t accommodate you, move on to a different restaurant.
When you arrive at the restaurant, tell your server about your allergy and discuss menu items that will be safe. If you don’t feel he or she is able to answer your questions properly, ask to speak to the chef or the manager. If you’re still unsure, head for the door, or stick with a beverage.
Cross-Contamination: It’s important to make sure the food you’re allergic to doesn’t come in contact with the food you are eating. That means thoroughly cleaning utensils and kitchen equipment after use. For example, if someone makes a tuna sandwich on the cutting board and you’re allergic to fish, be sure to clean the board thoroughly with soap and water before using it to make your own, safe sandwich.
Cross-contamination is a particular problem in restaurants, where pans and utensils are often shared. Make sure your server and the kitchen staff understand that even trace amounts of seafood may be a problem for you.
Also make sure to avoid foods that are deep fried in the same oil as the seafood you are allergic to. For example, if you have a shrimp allergy, don’t order those deep-fried zucchini sticks if they’re cooked in the same deep fryer as that popcorn shrimp.
Go Kosher: If you have a shellfish allergy, kosher foods are generally safe, because shellfish is not part of the kosher diet. Find grocers, markets, delis and restaurants near you that sell kosher foods and you’ll have plenty of safe items to choose from.
Call the manufacturer: If you’re unsure about whether a particular product contains seafood, contact the manufacturer by email or phone.
Most companies are accustomed to getting product inquiries from the public and are happy to help. If they can’t answer your questions, try a different product instead.
Uncertain Foods: Managing successfully means not succumbing to temptation. And this is one of the harder parts of living with a seafood allergy because it has to be done 24/7, 365 days a year. If your hostess is “pretty sure” the imitation crab doesn’t contain any real crab, just politely decline. Remember, we don’t plan accidents. The consequences of finding out the hostess was wrong are just not worth it!
At School: Although much more common in adults, children can have seafood allergy as well. For a parent of a child with seafood allergies, it’s important to communicate clearly and calmly with your child’s teacher and the principal, and to create an anaphylaxis emergency plan (also called a food allergy action plan) to protect your child.
Also ensure that the teacher (and other staff, e.g. a coach) is receiving at least annual training on using an epinephrine auto-injector and that he or she knows where your child’s “pen” is kept.
Become familiar with the anaphylaxis policy or law in your province or state and use it to develop a plan tailored to your child.
Be sure your allergic child knows not to share food with peers and not to take food from anyone, including the teacher, unless you’ve said it’s OK.
Have A Plan: Make sure to have a plan in the event of an emergency. Have your medication on hand, and make sure that your loved ones know how to administer it if necessary. And don’t forget to wear a Medic-Alert bracelet or necklace; that way, if you are unable to speak, the medical attendants can find out about your allergy. Make it a rule – no epinephrine auto-injector means no food; and if your child is allergic, make sure this rule is one he or she takes seriously.
Educate: Tell your close friends, loved ones and colleagues about your allergy, and don’t be shy about asking for what you need in order to be safe. Sometimes people don’t fully understand allergies – especially if they don’t know others with the same condition – and they may have a lot of questions, but before long they’ll get the picture.
See: Caution: Relatives Ahead
Live A Little: Don’t let your seafood allergies take over your life. With vigilance and a little extra planning, the vast majority of allergic people can live very full, normal, healthy lives. Be prepared and take the necessary precautions, then get out there and enjoy.