Published: 23 November, 2020 | Volume 3 - Issue 1 | Pages: 056-057
Shellfish are extensively consumed worldwide because of their nutritional value. In general they are good sources of low-fat protein rich in several essential vitamins and minerals as well as in the essential nutrients omega-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) . Shellfish belongs to “The Big 8” food groups causing allergy, which often does not outgrow during childhood. However, increase in IgE – mediated sea food allergy has been linked to shellfish. Seafood- associated shellfish include crustaceans & molluskans . These may cause mild local symptoms & lead to severe systemic anaphylactic reactions by ingestion, inhalation, or contact. Globally, the prevalence of shellfish allergy estimated to be 0.5% to 2.5% of the general population . There are limited data showing the prevalence of shellfish allergy in children.
A study on US pediatric population showed 1.3% of shellfish allergy. Children were more allergic to crustacean (1.2%) than mollusks (0.5%) . Tropomyosin is the major allergen.