All food allergies are caused by an immune system problem. The immune system recognizes certain shellfish proteins as harmful, triggering the production of a protein molluscs (allergen). The next time you touch the proteins in shellfish, these antibodies recognize them and signal the immune system to release histamine and other chemicals that cause allergy symptoms.
Chemicals and other agencies of the histamine that causes a series of signs and symptoms of allergy. Histamine is partly responsible for most allergic responses, including runny nose, itchy eyes, dry throat, rashes and hives, nausea, diarrhea, difficulty breathing, and in some cases, anaphylactic shock.
There are different types of seafood, and each type contains different allergenic proteins.
Crustaceans include crabs, lobsters, crayfish, prawns and shrimp.
Mollusks are:
Shellfish such as mussels, clams, oysters and scallops
Gastropods such as limpets, periwinkles, sea snails (snails) and abalone
Cephalopods such as squid, cuttlefish and octopus
Some people are allergic to one type of shellfish, but can eat others. However, some people with shellfish allergy avoid all shellfish.
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