Both food allergy and seafood (fish, mollusk, and crustacean) consumption have increased over the past 40 years.
Seafood allergy is now one of the leading cause of food-related anaphylaxis in both the United States and Australia.
This Australian study included a retrospective chart review of 167 children presenting to tertiary Allergy Service with an allergic reaction to seafood. 94% had evidence of co-existent atopic disease.
Prawn/shrimp was the most common seafood implicated. 20% presented with a history of anaphylaxis to seafood.
Over 50% of crustacean-allergic children could tolerate non-crustacean fish.
Sensitization to other fish species was very common in fish-allergic children, with 30% reporting reactions to at least two species. 16% developed symptoms to fish vapours.
In children with allergy to tuna and/or salmon, at least 21% were able to tolerate the fish in a tinned form.
Seafood is a relatively common and important cause of food allergy, presenting with a high rate of anaphylaxis (20%).
Seafood allergy in children: a descriptive study. Turner, Ian Ng, Andrew Kemp, Dianne Campbell, Volume 106, Issue 6, Pages 494-501 (June 2011).
Image source: A steamed tail-on shrimp, Wikipedia, public domain.