Shellfish Allergies
A shellfish allergy occurs when the body attacks proteins in mollusk and crustacean families of fish, also known as shellfish. These proteins are myosin light chain, arginine kinase, and tropomyosin. Common triggers include scallops, squids, lobsters, crayfish, prawns, and shrimp. Most symptoms tend to appear quickly and are quite similar to those of IgE food allergies. This form of allergy does not resolve over time, so it is better to exclude shellfish from the diet to reduce the risk.[8]
