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Shellfish Allergy

Also known as: Crustacean and Mollusc Allergy

Shellfish allergy is an IgE-mediated reaction to crustaceans (shrimp, prawn, crab, lobster, crayfish) or molluscs (clam, mussel, oyster, scallop, squid, octopus, snail). It usually starts in adulthood and usually persists.

Pathophysiology. The major allergen is tropomyosin, a muscle protein that is heat stable and conserved in many invertebrates. Cross-reactivity is high within crustaceans and variable between crustaceans and molluscs, and with house dust mite, cockroach and Anisakis.

It affects roughly 2% of adults. Reactions may follow ingestion, inhalation of cooking vapours, or handling.

Allergy to iodine or radiocontrast is not a consequence of shellfish allergy.

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