Shellfish Allergy

Shellfish allergy is an immune response to shellfish proteins, causing symptoms ranging from hives to life-threatening anaphylaxis. Exposure can occur through ingestion, skin contact, or inhalation.

Shellfish allergy is an adverse immune response to proteins found in shellfish. This includes crustaceans (such as shrimp, crab, lobster) and mollusks (such as clams, mussels, oysters, scallops, squid). The reaction occurs when the body's immune system mistakenly identifies shellfish proteins as harmful, triggering the release of histamine and other chemicals that cause allergy symptoms. Symptoms can range from mild to severe and can include hives, itching, eczema, swelling of the lips, tongue, or throat, wheezing, nasal congestion, trouble breathing, dizziness, lightheadedness, nausea, vomiting, diarrhea, abdominal pain, and in severe cases, anaphylaxis, a life-threatening reaction that can cause a sudden drop in blood pressure and difficulty breathing. Exposure can occur through ingestion, skin contact, or inhalation of shellfish vapors during cooking.