Crustaceans: Example of a common food allergy

Crustaceans

The crustacean group includes crab, shrimp and (river) lobster. Those who are allergic to shellfish often also react to molluscs. About 1% of the population has an allergy to fish or shellfish. Crustacean allergy is quite common. It is most frequently seen in adults and especially in regions where a lot of shellfish is eaten. After peanuts and nuts, it is the most common cause of anaphylaxis. Once a crustacean allergy has set in, it is unlikely to grow back.

Examples of ingredients and products that contain or may contain crustaceans 

• trassi;
• Petis oedang (shrimp paste);
• certain types of prawn crackers;
• rabbet sticks and crab sticks (surimi);
• certain salads (e.g. shrimp salad);
• paella;
• Bouillabaisse (French fish soup);
• oriental dishes;
• Mediterranean dishes;
• seafood;
• sambal;
• seasonings;
• spice mixes;
• nam pla (fermented sauce with shrimp).

Symptoms of shellfish allergy: 

The symptoms vary from itching and swelling in the mouth and throat to life-threatening reactions. The symptoms mainly occur within one hour after consumption. But touching and inhaling steam during the preparation of crustaceans can also cause allergies. Oil contaminated with crustacean remains can also cause reactions.

Skin complaints may include:

• hives (urticaria) acute as well as chronic;
• hives; this is the most acute reaction with intense itching;
• Atopic eczema;
• fluid accumulation under the skin; when you draw lines on the skin, they remain visible.

Complaints of the gastrointestinal tract manifest themselves as:

• abdominal pain;
• nausea;
• vomiting;
• colic or intestinal cramps;
• inflammations of the oesophagus, stomach lining;
• diarrhoea;
• constipation;
• sometimes mucus or blood in stool.

Symptoms of the respiratory tract are manifested as:

• inflamed nasal mucosa;
• Coughing or tickling cough;
• sneezing;
• audible or wheezing;
• tightness of the chest;
• mucus formation;
• asthma