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by A.L.Adams

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Seafood is considered a healthy alternative to steak. In cultures where seafood is the primary food source, we find lower incidence of heart disease, stroke, and cancer. Yet, in the American culture over 2% of the population is allergic to shellfish. Among American adults, this allergy is one of the 8 most common food allergies, and has the deadly potential to send victims to the emergency room.

While any age or gender can have a shellfish allergy, it is most common in boys and women. Shellfish include two types, mollusks (which are clams, mussels, and oysters) and crustaceans (which are shrimp, lobsters, and crabs). According to MayoClinic.com, the symptoms for a shellfish allergy include:

Hives, itching, or eczema
Swelling of the lips, tongue, throat, and/or other parts of the body

Wheezing, nasal congestion or trouble breathing
Abdominal pain, diarrhea, nausea or vomiting
Dizziness, lightheadedness or fainting
Tingling in the mouth

If those symptoms aren't terrible enough, then there's the extreme reaction of anaphylaxis. Even though rare, an anaphylactic reaction should be considered a medical emergency and requires immediate attention. The symptoms of anaphylaxis are:

Constriction of airways, including a swollen throat or a lump in your throat, that makes it difficult to breathe
Shock, with a severe drop in blood pressure
Rapid pulse
Dizziness, lightheadedness or loss of consciousness

Vitamins and minerals have the potential to set off an allergic reaction. Omega 3 supplements, usually made with cod liver oil, can be linked to shellfish allergies. Read labels to check ingredients before consuming. Glucosamine, a supplement used to treat arthritis, is made from the shells of crab, shrimp, and lobster. While glucosamine doesn't usually cause reaction in people with shellfish allergies, MayoClinic.com claims that more study needs to be done to determine how safe glucosamine really is. Coral calcium, made from the ocean's coral reefs should not be consumed by a person with shellfish allergies as it causes hives, breathing problems and swelling.

Eating in restaurants should be done cautiously. Cross-contamination occurs when food is prepared with the same utensils, cutting boards, or bowls used for shellfish. The same reactions can occur. Beware of restaurants advertising "house" recipes for sauces, soups, and marinades. Ask if shellfish has been used in their preparation.

The best prevention for shellfish allergy reaction is to avoid shellfish completely. Always read labels and ask questions to see how foods are prepared. Be aware of the symptoms of mild reactions and even anaphylaxis. For emergencies, carry an epinephrine pen or an emergency alert bracelet. If you should question whether you have shellfish allergies, contact your doctor for allergy testing. An ounce of prevention can save a life when it comes to shellfish allergies.

Learn more about this author, A.L.Adams.

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