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Seafood Allergies

What’s the Scoop on Airborne Seafood Reactions?

One of the biggest questions people have is whether it’s possible to react to a food through inhalation. While allergists stress that severe reactions to airborne food particles are uncommon, there are some instances in which allergenic food proteins can get into the air and potentially cause trouble. According to Dr. Scott Sicherer of the […]

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Shellfish and Fish Allergies Explored

From the Allergic Living Archives. A quick test: what’s the most widespread food allergy in North America today? If you answered ‘peanut’, that’s incorrect. But you could hardly be blamed given that legume’s notoriety. The right answer is seafood – from fish to crustaceans and mollusks. At a time when every “must-try” new restaurant is […]

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What’s New: Boiling Off Shrimp’s Potency

Researchers in China and Louisiana have tested and compared raw and boiled proteins of a common type of shrimp. They were excited to find that boiling shrimp for 10 minutes reduces the allergenicity of the protein called tropomyosin, the main allergen in shellfish. There would still be protein traces and no one is suggesting that […]

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Fast Facts About Seafood Allergies

The Groups Fish: includes salmon, tuna, cod. Crustaceans: includes shrimp, lobster, crab. Mollusks: snails, bivalves (mussels, scallops, oysters), squid. Cross-Reactions Within a seafood group … Dr. Scott Sicherer, author of Understanding and Managing Your Child’s Food Allergies and associate professor of medicine at the Mount Sinai School of Medicine’s Jaffe Food Allergy Institute, concludes from […]

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Shellfish and Fish Allergy Prevalence

Shellfish allergy is the most common allergy in Canada, affecting 1.42 per cent of the population. Most sufferers are adults: 1.69 per cent have the allergy, compared to just 0.5 per cent of children. Fish allergy is less common, affecting 0.18 per cent of children and 0.56 per cent of adults. In general, food allergy […]

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Epinephrine Use Low in Reactions

Many Canadians suffering moderate to severe allergic reactions are not using epinephrine to treat the reaction, says Dr. Ann Clarke an allergist at McGill University Health Centre. Clarke and her colleagues surveyed close to 10,000 Canadians in the Surveying Canadians to Access the Prevalence of Common Food Allergies and Attitudes towards Food Labelling and Risk […]

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Allergies at Work: How to Stay Safe and Happy

It was the afternoon of Rob Kania’s first day on the job at a marketing firm. Everyone was gathered for a celebration of a colleague’s birthday. The person being feted started handing out slices of cake. Kania said “no thanks” to a piece, and his new colleague looked taken aback. Her look said: “Who is […]

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