Preventing Fish and Shellfish Allergies
Approximately 12 million Americans suffer from true food allergies, and roughly three million of them are children (that’s almost 1 out of every 25 kids). Shellfish and fish are among top foods that are the most common causes of food allergies, which also include dairy products, tree nuts (like walnuts and almonds), peanuts, soy, and wheat.
To help prevent problems with potential allergies, many pediatricians recommend not introducing fish and shellfish to children before the age of 3, particularly if there is a strong family history of food allergies. For specific guidance, consult with your pediatrician.
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific chemicals or “antibodies” to warn your system. The next time the individual eats that food, the immune system releases massive amounts of protective chemicals, including histamine, to attack the antibodies. These protective chemicals trigger a cascade of allergic symptoms that can include wheezing, itchy skin, runny nose, diarrhea, bloating, and tongue swelling. If you think you child has a food allergy, speak to your pediatrician to get help determine the cause.
Some food allergies, especially to nuts and shellfish, can cause life-threatening anaphylaxis. Anaphylaxis is a sudden, severe, potentially fatal, systemic allergic reaction. Symptoms occur within minutes to two hours after contact with the allergy-causing substance but, in rare instances, may occur up to four hours later. Seek immediate medical attention if you suspect your child is having an anaphylactic response.
For more information:
- Read “Tracking Down Food Allergies” at AskDr.Sears.com
- Visit the Food Allergy and Anaphylaxis Network (FAAN) and the American Academy of Allergy, Asthma, and Immunology
Prepared by: Carrie Zisman, MS, RD
