Tips
for Managing a Fish and/or Shellfish
Allergy
Allergic reactions to fish and
shellfish are commonly reported in
both adults and children. It is
generally recommended that
individuals who have had an allergic
reaction to one species of fish, or
positive skin tests to fish, avoid
all fish. The same rule applies to
shellfish. If you have a fish
allergy but would like to have fish
in your diet, speak with your
allergist about the possibility of
being tested with various types
of fish.
Some Hidden Sources of
Fish
- Caponata, a traditional
sweet-and-sour Sicilian relish, can
contain anchovies.
- Caesar salad dressings and steak
or Worcestershire sauce often
contain anchovies.
- Surimi (imitation crabmeat)
contains fish.
Commonly Asked
Questions
Should carrageenan be avoided
by a fish- or shellfish-allergic
individual?
Carrageenan is not fish.
Carrageenan, or "Irish moss," is a red
marine algae. This food product is
used in a wide variety of foods,
particularly dairy foods, as an
emulsifier, stabilizer, and
thickener. It appears safe for most
individuals with food allergies.
Carrageenan is not related to fish
or shellfish and does not need to be
avoided by those with food
allergies. Should iodine be avoided by a
fish- or shellfish-allergic
individual?
Allergy to iodine, allergy to
radiocontrast material (used in some
lab procedures), and allergy to fish
or shellfish are not related. If you
have an allergy to fish or
shellfish, you do not need to worry
about cross reactions with
radiocontrast material or
iodine.
Keep in Mind
- Fish and shellfish proteins can become airborne during the cooking process, especially boiling, and can potentially cause an allergic reaction. There is also risk of contamination in the food-preparation area of a "non-fish" meal from a counter, spatula, cooking oil, fryer, or grill exposed to fish. It’s better to stay away from restaurants serving fish and shellfish if you are allergic to these foods.
- Some individuals have had reactions from walking through a fish market.
- Allergic reactions to fish and shellfish can be severe and are often a cause of anaphylaxis.
Resources Available from
FAAN
The following are some helpful resources that may be ordered online or by calling FAAN at (800) 929-4040.
How
to Read a Label for a
Shellfish-Free Diet
The Food Allergy News Cookbook
Understanding Food Labels & Cross Contact
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