Shellfish allergy: New culprits discovered
Crustaceans have been getting the blame for years, but scientists have discovered a new culprit can also trigger shellfish allergy — molluscs.
The research by QIMR Berghofer's Associate Professor Severine Navarro and James Cook University could lead to better targeted testing and diagnosis of the potentially life-threatening reaction.
"Traditionally it was believed that prawns were the food type that was initiating the allergic reaction for shellfish.” Associate Professor Severine Navarro said.
What researchers have found is that molluscs such as abalone, oysters and even their distant cousins like squid and octopus are able to induce an allergic reaction for the first time.
That means that molluscs need to be incorporated into the diagnosis of food allergies, particularly for shellfish allergies.
The severity of an allergic reaction can evolve from discomfort to anaphylactic shock—which can be life-threatening.
Interestingly, there are a few other distant cousins associated with crustaceans and molluscs: dust mites, spiders and scorpions.
So potentially, if you’re allergic to prawns or molluscs, you could also develop an allergy if you come into contact with with one of these.
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