Living with a shellfish allergy requires vigilance. To prevent allergic reactions, understanding what to avoid is crucial. This guide details the foods and ingredients that people with shellfish allergies should be aware of, helping you navigate meal planning and dining out safely.
It’s essential to understand that most individuals allergic to one type of shellfish are often allergic to others. Typically, allergists recommend avoiding all forms of shellfish. Consult your doctor for further allergy testing if you’re allergic to a specific shellfish but wish to explore consuming others.
Staying away from seafood restaurants is advisable to minimize the risk of cross-contamination. Avoid touching shellfish and visiting fish markets. Exposure to areas where shellfish is cooked can also pose a risk, as shellfish proteins may become airborne during cooking.
Federal law mandates that crustacean shellfish, as one of the eight major allergens, must be clearly labeled on packaged foods sold in the U.S., either within the ingredient list or in a “Contains” statement. The specific type of crustacean shellfish, such as crab or shrimp, must also be identified. Mollusks, however, are currently not subject to mandatory labeling in the U.S., which means they can be present unexpectedly.
Therefore, vigilance is key when reading labels.
Foods to Avoid
Specifically, here’s a detailed list of foods and ingredients to avoid:
Crustacean Shellfish (Always Avoid):
- Barnacle
- Crab
- Crawfish (crawdad, crayfish, ecrevisse)
- Krill
- Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
- Prawns
- Shrimp (crevette, scampi)
Mollusks (Consult Your Doctor):
Your allergist might advise you to avoid the following mollusks, due to potential cross-reactivity or the risk of unlabeled presence:
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Abalone
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Clams (cherrystone, geoduck, littleneck, pismo, quahog)
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Cockle
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Cuttlefish
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Limpet (lapas, opihi)
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Mussels
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Octopus
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Oysters
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Periwinkle
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Sea cucumber
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Sea urchin
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Scallops
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Snails (escargot)
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Squid (calamari)
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Whelk (Turban shell)
Hidden Sources of Shellfish
Shellfish can sometimes be hidden in unexpected places:
- Bouillabaisse
- Cuttlefish ink
- Glucosamine (check the source, as some glucosamine supplements are derived from shellfish)
- Fish stock (always confirm ingredients)
- Seafood flavoring (e.g., crab or clam extract)
- Fish stock or fish sauce (some are made from krill)
- Surimi (often contains fish but can also contain shellfish extracts)
Navigating Dining and Food Labels
- Read Labels Carefully: Always read food labels thoroughly before consuming any packaged food.
- Ask Questions: When dining out or consuming food prepared by others, ask detailed questions about the ingredients. Ensure that kitchen staff are aware of your allergy and take precautions to prevent cross-contamination.
- Be Aware of Cross-Contamination: Even if a dish does not contain shellfish, cross-contamination can occur in kitchens where shellfish is prepared.
In conclusion, managing a shellfish allergy requires careful attention to detail, both in food selection and preparation. By staying informed and vigilant, individuals with shellfish allergies can significantly reduce their risk of experiencing allergic reactions. Always consult with your allergist or healthcare provider for personalized advice and management strategies.
