Shellfish allergy

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Shellfish Allergy

Shellfish allergy is a type of food allergy specifically triggered by shellfish. People with shellfish allergy experience an immune system reaction that can range from mild to severe.

Pronunciation

Shellfish Allergy: /ˈʃɛlˌfɪʃ ˈælərdʒi/

Etymology

The term "shellfish" is derived from the Old English "sceolforfiscas", while "allergy" comes from the German "allergie" which was first used in the early 20th century.

Symptoms

Symptoms of shellfish allergy can vary from person to person, and may occur immediately or up to several hours after consuming shellfish. Common symptoms include hives, itching, abdominal pain, diarrhea, nausea or vomiting, and anaphylaxis in severe cases.

Causes

Shellfish allergy is caused by an overreaction of the immune system to proteins in certain types of seafood. Shellfish can be divided into two groups: crustaceans (like shrimp, crab, and lobster) and mollusks (like clams, mussels, oysters, scallops, and octopus). Some people may be allergic to only one type of shellfish, but can eat others.

Diagnosis

Diagnosis of shellfish allergy is typically made through a combination of patient history, skin prick tests, and blood tests. In some cases, an oral food challenge may be performed under medical supervision.

Treatment

The primary treatment for shellfish allergy is avoidance of shellfish. In cases of accidental ingestion, antihistamines can help to manage mild symptoms. For severe reactions, epinephrine is typically administered.

Related Terms

External links

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