Shellfish is one of the more common food allergies. This allergy usually is lifelong. About 60 percent of people with shellfish allergy experience their first allergic reaction as adults.1
There are two groups of shellfish: crustacea (such as shrimp, crab and lobster) and mollusks (such as clams, mussels, oysters and scallops). Crustacea cause most shellfish reactions, and these tend to be severe.
Finned fish and shellfish are not related. Being allergic to one does not always mean that you must avoid both.
1. Sicherer SH, Munoz-Furlong A, Sampson HA. Prevalence of seafood allergy in the United States determined by a random telephone survey. J Allergy Clin Immunol 2004; 114(1):159-65.
About 60 percent of people with shellfish allergy experience their first allergic reaction as adults.
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