A Way to Reduce The Risk of Shellfish Allergy?

Shellfish allergies are surprisingly common. Two percent of the population experiences an allergic reaction when they eat clams, mussels, shrimp, or other sea creatures with shells. People who are allergic to shellfish may experience mild symptoms such as itching and tingling in the mouth, or more serious ones such as life threatening airway swelling and difficulty breathing. According to a new study published in the Journal of Food Science, there may be a way to lower the risk of foods like shrimp triggering an allergic reaction in people who have allergies to shellfish.

What Causes a Shellfish Allergy?

Food allergies occur when the body mounts an attack against certain proteins found in foods – in this case shellfish. When confronted with these proteins, the body forms IgE antibodies as a way of defending itself against what it perceives to be a harmful invader. Once formed, these antibodies are specifically sensitized to the proteins found in shellfish and when they encounter them a second time, they launch an even more aggressive attack – which is why the symptoms of food allergy are often more pronounced the second time the body is exposed. During the process, they release a chemical called histamine which is responsible for many of the symptoms of shellfish allergy such as itching, rash, and swelling in the throat.

How Can Shellfish Allergy Be Reduced?

In a recent study, researchers found that boiling shrimp for ten minutes reduced the potential for shellfish to cause allergy symptoms. People who have allergies to shellfish are sensitive to a protein in shellfish called tropomyosin. When the body encounters this protein which it sees as threatening, IgE antibodies and histamine are produced – causing shellfish allergy symptoms to develop. By boiling shrimp, tropomyosin levels are lowered – along with the risk of an allergic reaction.

Does This Mean You Can Eat Boiled Shrimp if You Have an Allergy to Shellfish?

If you have a shellfish allergy, it’s best to avoid shellfish completely. Boiling shrimp for ten minutes may reduce the tropomyosin protein that the body is sensitive to – but it doesn’t completely eliminate it. The immune system may still react to even small amounts of this protein, so the safest bet is to keep shellfish off of your plate

The Bottom Line?

Some people are so sensitive to shellfish that foods cooked in the same pan where it was cooked can trigger symptoms. If you have an allergy to shellfish, ask your doctor for an epinephrine pen to carry with you when you eat in restaurants in case you’re ever accidentally exposed to shellfish – and stay away from shrimp even if it is boiled.