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  2. Iodinated contrast - Wikipedia

    en.wikipedia.org/wiki/Iodinated_contrast

    Seafood "allergy" is not a contraindication for the use of iodinated contrast materials, because in seafood allergy the immune system is directed against the muscle protein tropomyosin. While iodine levels in seafood are higher than in non-seafood items, the consumption of the latter exceeds that of the former by far and there is no evidence ...

  3. Shellfish allergy - Wikipedia

    en.wikipedia.org/wiki/Shellfish_allergy

    Shellfish allergy is among the most common food allergies."Shellfish" is a colloquial and fisheries term for aquatic invertebrates used as food, including various species of molluscs such as clams, mussels, oysters and scallops, crustaceans such as shrimp, lobsters and crabs, and cephalopods such as squid and octopus.

  4. Shellfish poisoning - Wikipedia

    en.wikipedia.org/wiki/Shellfish_poisoning

    Shellfish poisoning includes four syndromes that share some common features and are primarily associated with bivalve molluscs (such as mussels, clams, oysters and scallops.) [1] As filter feeders, these shellfish may accumulate toxins produced by microscopic organisms, such as cyanobacteria, diatoms and dinoflagellates.

  5. Ocean acidification will increase the iodine content of ... - AOL

    www.aol.com/news/ocean-acidification-increase...

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  6. This is the healthiest seafood, according to experts - AOL

    www.aol.com/lifestyle/healthiest-seafood...

    Nearly all seafood, including fish and shellfish, contains trace amounts of mercury from the surrounding water, which they absorb when they feed, per the U.S. Food and Drug Administration.

  7. Paralytic shellfish poisoning - Wikipedia

    en.wikipedia.org/wiki/Paralytic_shellfish_poisoning

    These shellfish are filter feeders and accumulate neurotoxins, chiefly saxitoxin, produced by microscopic algae, such as dinoflagellates, diatoms, and cyanobacteria. [1] Dinoflagellates of the genus Alexandrium are the most numerous and widespread saxitoxin producers and are responsible for PSP blooms in subarctic, temperate, and tropical ...

  8. Cured fish - Wikipedia

    en.wikipedia.org/wiki/Cured_fish

    Iodized table salt may be used, but the iodine generally causes a dark end product and a bitter taste. Non-iodized salts like those used for canning and pickling foods and sea salt are the preferred types of salt to use for curing meats.

  9. Iohexol - Wikipedia

    en.wikipedia.org/wiki/Iohexol

    Allergies to povidone-iodine or shellfish do not affect the risk of side effects more than other allergies. [6] Use in the later part of pregnancy may cause hypothyroidism in the baby. [7] Iohexol is an iodinated non-ionic radiocontrast agent. [4] It is in the low osmolar family. [8] Iohexol was approved for medical use in 1985. [9]