What is An Anaphylaxis Reaction

Filed Under Allergy Symptoms | Leave a Comment

An anaphylaxis reaction is a severe reaction to an allergen. This reaction is the most severe allergy symptom that you as the sufferer can possibly get since it can be life threatening.

The anaphylaxis reaction can include skin swelling, hives, lowered blood pressure, fainting and also dilated blood vessels. Shock often results upon exposure to the allergen. If not treated immediately, the sufferer can die.

What happens in the body is a reaction to the food eaten. A signal is triggered of a foreign invader and that the body must react by producing disease-fighting antibodies called immunoglobulin E or IgE. The first exposure to the allergen may not produce any symptoms but may just cause a production of antibodies none the same. However, upon repeated exposure, the antibodies that were produced the first time will release a large amount of a protein called, “histamine”. This histamine will cause the symptoms associated with the allergic reaction such as the hives, breathing difficulties, drop in blood pressure swelling of throat or lips etc.

Usually itching is first experienced, becoming more severe within minutes. Then, this is followed by more serious symptoms such as swallowing difficulties and breathing difficulties, abdominal pain, abdominal cramping, vomiting, diarrhea, skin hives or angioedema (which is swelling like hives but under the skin). The emergency hotline number should be dialled immediately, if serious symptoms are observed.

A sufferer of severe allergies should prepare for any possible attacks by carrying medication on their person (purse or briefcase, pocket). A common auto-injector, is called, the EpiPen. It may also be wise to carry some medication around in the case of an emergency taking place.

May

20

Foods To Avoid With A Shellfish Allergy

Filed Under Food Allergy, Shellfish allergy | Leave a Comment

If you have a fish or shellfish allergy, you definitely need to avoid the foods that contain these items. A shellfish allergy is not to be trifled with. An allergic reaction can be severe such as hives, disorientation, breathing difficulties and shock.

Some of the foods you should avoid include any kind of fish, caviar, Roe (which are fish eggs), imitation seafood such as sushi, Caesar salad, Worcestershire sauce, and any kind of seafood dish. In fact, consider avoiding seafood restaurants altogether for fear of cross-contamination during the preparation and cooking process. Utensils such as a spatula, cooking oil or the heating surfaces may have been used to cook fish or shellfish earlier on, leaving traces on the food that you ordered.

Most individuals have a cross-reactivity to both fish and shellfish; in other words if they are allergic to one; they are allergic to the other.

Funnily, some sufferers of shellfish allergy do not display reactions after eating mollusks, which are clams, scallops, oysters and mussels.

Separate allergy testing is done for shellfish using the shellfish mix skin prick test and fish using the fish mix skin prick test. The fish mix skin prick test tests for cod, tuna, mackerel and salmon while the shellfish mix skin prick test tests for a combination of shellfish.

Sometimes an imitation is used for crab or shrimp that does not contain shellfish but may contain fish. Such an imitation is Surimi, which is a processed Alaskan pollack. It is best avoided. Surimi usually is made from white fish, but can contain shellfish extract. Surimi may be in certain processed foods such as some pizza toppings.

Common shellfish and fish dishes to refrain from consuming include paella, bouillabaisse, gumbo, frito misto, fruits de mer, and oriental foods. Their recipes usually contain chopped pieces of fish that can be difficult to identify mixed in with other foods. Caesar salad dressings usually contain anchovies. Also be careful of other types of dressings and readily prepared bottled sauces.

It is also best to avoid food products that include iodine. You can find iodine in seaweed, cleaning products, and also X-ray dyes.

Your healthcare provider or allergist should be able to provide you with a list of all foods to avoid. Ask to receive any updated lists as there are always new products being created or new processed ingredient names that you should be told about so that you can avoid those that contain fish or shellfish.

Be aware of spices, and flavorings when preparing foods as some can contain fish or fish parts or shellfish.

Fortunately, the Food Allergy Labeling Consumer Protection Act (FALCPA), which was passed in 2004, requires all labels to be capable of being read by a seven year old. This makes it very easy for sufferers to determine if food contains fish, shellfish or other food allergens, making it easier for self protection.

Subscribe in a reader