Causative and risk factors
Allergy to shellfish is an immune-mediated disorder caused by production of abnormal antibodies. The allergic reaction is usually mediated through histamine and other chemicals.
Those with other a personal or family history of allergic disorders such as eczema or asthma are at a higher risk of developing allergy to shellfish.
Clinical presentation
The symptoms of shellfish allergy develop a few minutes or hours after intake of shellfish. Patients will develop itching. Some patients may develop hives. Parts of the face and the throat start swelling up. Other symptoms include difficult breathing causing the patient to wheeze, tingling in the mouth, flushing, pain in the abdomen and vomiting.
A few patients may have a severe form of shellfish allergy, causing anaphylactic reaction after its consumption. The symptoms include tachycardia, difficulty in breathing, low blood pressure and shock.
Investigations
A detailed patient history can usually elicit the agents that the patient is allergic to. A skin allergy test may be performed to confirm the allergens. A blood test will reveal increased levels of IgE antibodies.
Treatment
For all allergies including that of shellfish, it is recommended that you avoid the allergen as much as possible. Antihistamine medications are recommended to reduce the allergic signs and symptoms. An epinephrine injection is recommended in cases where the symptoms are very severe.
