Fish/Shellfish
The incidence of seafood allergy is higher in populations with a high dietary consumption of fish and shellfish. Cooking does not destroy the allergens in fish or shellfish and some individuals may be allergic to cooked, but not raw, fish. Although shellfish allergies are unusual in children, reactions to fish are found in both children and adults.
AVOID
- Caesar salad dressing
- Omega 3 supplements
- Chilli
- Prepared meals
- Any food containing gelatine
There are very few foods in which shellfish is a hidden ingredient which is helpful for individuals who suffer from a shellfish allergy. Below outlines common names of fish and fish products:
- Crustaceans
- Molluscs
- Octopus
- Crab
- Abalone
- Squid
- Lobster
- Clams
- Calamari
- Shrimp
- Conch
- Quahog
- Prawn
- Mussels
- Scampi
- Oysters
- Crawfish
- Scallops
Common sources of foods containing fish include:-
- Asian sauces and dishes
- Sushi
- Sashimi
- Tempura
- Fish sauce
- Fish soup
- Fish balls
- Taro cake
- Daikon cake
- Fish/shellfish flavouring
- Worcestershire sauce
- Thai food
- Chinese food
- Japanese food
- Vietnamese food
- Shrimp balls, noodles, chips
- Shrimp salad roll
- Prawn crisps
- Haw Gow
- Sui my
- Stuffing (check labels)
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EAT INSTEAD |