Outline

Shellfish sensitivity is an unusual reaction by the body's invulnerable framework to

proteins in specific marine creatures. Marine creatures in the shellfish classification
incorporate scavangers and mollusks, like shrimp, crab, lobster, squid, clams,
scallops and others.

Certain individuals with shellfish sensitivity respond to all shellfish; others respond
to just particular sorts. Responses range from gentle indications - like hives or a
stodgy nose - to extreme and surprisingly perilous.

Assuming you think you have a shellfish sensitivity, converse with your PCP.
Tests can assist with affirming the sensitivity so you can find ways to keep away
from future responses.

Shellfish allergy symptoms generally develop within minutes to an hour of eating

shellfish. They may include:

Hives, itching or eczema (atopic dermatitis)

Swelling of the lips, face, tongue and throat, or other parts of the body

Wheezing, nasal congestion or trouble breathing

Abdominal pain, diarrhea, nausea or vomiting

Dizziness, lightheadedness or faintingCauses

All food sensitivities are brought about by an invulnerable framework eruption. In

shellfish sensitivity, your invulnerable framework erroneously distinguishes a
specific protein in shellfish as hurtful, setting off the creation of antibodies to the
shellfish protein (allergen). The following opportunity you interact with the
allergen, your safe framework discharges receptor and different synthetic
compounds that cause sensitivity indications.

Sorts of shellfish

There are a few sorts of shellfish, each containing various proteins:

Shellfish incorporate crabs, lobster, crawfish, shrimp and prawn.

Mollusks incorporate squid, snails, shellfishes, clams and scallops.

Certain individuals are sensitive to just one kind of shellfish yet can eat others.
Others with shellfish sensitivity should keep away from all shellfish