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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 .
Shellfish allergies have previously thought to have crossover with iodine allergies with caution being advised with regards to the use of iodinated contrast in patients with shellfish, however shellfish have been demonstrated to be due to proteins produced by the organisms, not due to iodine. [citation needed]
Fish allergy is an immune hypersensitivity to proteins found in fish.Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine.
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 ...
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For instance, allergy to buckwheat flour, used for soba noodles, is more common in Japan than peanuts, tree nuts or foods made from soy beans. [97] Also, shellfish allergy is the most common cause of anaphylaxis in adults and adolescents particularly in East Asian countries like Hong Kong, Taiwan, Singapore, and Thailand. [93]
Treatment for severe cases may require mechanical ventilators to help with breathing. Authorities warn that cooking or freezing contaminated shellfish doesn’t kill the toxins or make it safe to eat.
Food allergy is defined as an immunological hypersensitivity which occurs most commonly to food proteins such as egg, milk, seafood, shellfish, tree nuts, soya, wheat and peanuts. Its biological response mechanism is characterized by an increased production of IgE (immunoglobulin E) antibodies.