Eating<unk>  The cause is typically the eating of<unk>  or foods that contain<unk> . The<unk>  types causing clinical allergy are, in decreasing incidence: * Shrimp * Crab * Lobster * Clam * Oyster * Mussel. Once an allergic reaction has occurred it usually remains a lifelong sensitivity. The immune system overreacts to proteins found in<unk> , most commonly to tropomyosin, but often to other proteins, such as arginine kinase, myosin light chain and sarcoplasmic calcium-binding protein. The allergic reaction to fish is to a different protein, parvalbumin; there is no cross-reactivity between fish and<unk> . Cross-contact Cross-contact, also referred to as cross-contamination, occurs when foods are being processed in factories or at food markets, or are being prepared for cooking in restaurants and home kitchens. The allergenic proteins are transferred from one food to another.<unk>  parasite The food-borne parasite Anisakis is a genus of nematodes known to be present in squid. Anisakis are directly infective to humans whenever infected squid (or marine fish) are consumed raw or slightly processed, causing a condition called anisakiasis. Symptoms from consuming live nematodes include severe abdominal pain, nausea, and vomiting. In addition, there can be an allergic reaction to Anisakis proteins, even if the food in question was frozen or cooked before being consumed, killing the nematodes, as some of the nematode proteins are resistant to cold and heat. Allergic reactions can include hives, asthma and true anaphylactic reactions. Occupational exposure An industry review conducted in 1990 estimated that 28.5 million people worldwide were engaged in some aspect of the seafood industry: fishing, aquaculture, processing and industrial cooking. Men predominate in fishing, women in processing facilities. Exposure to<unk> nic proteins includes inhalation of wet aerosols from fresh<unk>  handling, and dermal contact through skin breaks and cuts. Prevalence of seafood-induced adult asthma is reported as in the range of 7% to 36% (higher for crustaceans and lower for bony fish). Prevalence of skin allergy reactions, often characterized by itchy rash (hives), range from 3% to 11%. The<unk> -induced health outcomes are mainly due to the protein tropomyosin causing an IgE mediated immune system response. Cross-reactivity to non-shellfish Tropomyosin, the major allergen in<unk> , is also found in dust mites and cockroaches. Exposure to inhaled tropomyosins from dust mites is thought to be the primary sensitizer for<unk> , an example of inhalant-to-food cross-reactivity. Epidemiological surveys have confirmed correlation between<unk>  and dust mite sensitizations. An additional confirmation was seen in Orthodox Jews with no history of<unk>  consumption, in that skin tests confirming dust mite allergy were also positive for<unk>  tropomyosin. In addition to tropomyosin, arginine kinase and hemocyanin seem to have a role in cross-reactivity to dust mites. Exercise as contributing factor Exercise can be a contributing factor to an allergic food response. There is a condition called food-dependent, exercise-induced anaphylaxis. For people with this condition, exercise alone is not sufficient, nor is consumption of a food to which they are mildly allergic, but when the food in question is consumed within a few hours before high-intensity exercise, the result can be anaphylaxis.<unk>  are specifically mentioned as a causative food. One theory is that exercise is stimulating the release of mediators such as histamine from IgE-activated mast cells. Two of the reviews postulate that exercise is not essential for the development of symptoms, but rather that it is one of several augmentation factors, citing evidence that the culprit food in combination with alcohol or aspirin will result in a respiratory anaphylactic reaction.
Shellfish allergy
Insect sting allergy
Garlic allergy
Wheat allergy
Tree nut allergy
Dust mite allergy
Fish allergy
Poultry allergy