Over the weekend I had an allergic reaction after eating dinner with Chris and some friends. I couldn't figure out how on earth I was having a reaction when we've had food there before. Then it dawned on me...anchovies! Lots of companies are starting to use anchovies as a salt substitute in different sauces. Turns out I was wrong. On the company website I discovered that their sauce, chicken, and some dipping sauces either contain or are manufactured with shellfish. Apparently, I'm more allergic to shellfish than finned fish (big deal). This reaction happened on Friday night (2/18/11) and as of today (2/22/11) I still have a slight rash, a little swelling, a few hives on my legs, and lots of itching.
In doing some research to send I strongly worded email to the company, I learned quite a bit about this allergy and felt I should pass the information along. In the US the top 8 allergies (in no particular order) are:
Peanuts
Tree nuts
Soy
Milk
Eggs
Fish
Shellfish
Wheat
I never knew that. Also, the federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that any packaged food product that contains fish as an ingredient must list the name of the specific fish on the label.
More than half of all people who are allergic to one type of fish also are allergic to other fish, so allergists often advise their patients to avoid all fish. However, many people with fish allergies are able to eat canned tuna or salmon, which are less allergenic than fresh fish. Finned fish and shellfish do not come from related families of foods, so being allergic to one does not mean that you will not be able to tolerate the other.
The term “fish” encompasses all species of finned fish, including (but not limited to): anchovies; bass; catfish; cod; flounder; grouper; haddock; hake; herring; mahi mahi; perch; pike; pollock; salmon; scrod; sole; snapper; swordfish; tilapia; trout; and tuna.
- Some sensitive individuals may react to aerosolized fish protein through cooking vapors.
- Seafood restaurants are considered high-risk due to the possibility of cross-contamination, even if you do not order fish.
- Ethnic restaurants (e.g., Chinese, African, Indonesian, Thai, and Vietnamese) are considered high-risk because of the common use of fish and fish ingredients and the possibility of cross-contamination, even if you do not order fish.
- Worcestershire sauce, Caesar salad, and Caesar dressing usually contain fish ingredients (anchovies).
- Caponata, a Sicilian eggplant relish, may contain anchovies.
- Surimi, an artificial crabmeat (also known as “sea legs” or “sea sticks”), is made from fish.
- Carrageen is a marine algae, not a fish, and is considered safe for those avoiding fish and shellfish.
There are two kinds of shellfish: crustacea (such as shrimp, crab, and lobster) and mollusks (such as clams, mussels, oysters, and scallops). Reactions to crustacean shellfish tend to be particularly severe. If you are allergic to one group of shellfish, you might be able to eat some varieties from the other group. Since most people who are allergic to one kind of shellfish usually are allergic to other types, however, allergists usually advise their patients to avoid all varieties.
The federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that any packaged food product that contains shellfish as an ingredient must list the name of the specific shellfish on the label. Please be sure to read all product labels carefully before purchasing and consuming any item. Remember, also, that ingredients change from time to time, so check labels every time you shop. If you are still not sure whether or not a product contains shellfish, call the manufacturer. Always take extra precaution when dining in restaurants or eating foods prepared by others. If you are ever in doubt about any product or dish, don’t eat it.
Crustaceans
Shrimp (prawns, crevette)
Crab
Crawfish (crayfish, ecrevisse)
Lobster (langouste, langoustine, scampo, coral, tomalley)
Mollusks
Abalone
Clam
Cockle
Mussel
Oyster
Octopus
Scallop
Snail (escargot)
Squid (calamari)
The following ingredients may indicate the presence of a shellfish protein:
Bouillabaisse
Fish stock
Flavoring
Seafood flavoring
Surimi
- Some sensitive individuals may react to aerosolized shellfish protein through cooking vapors. It is wise to stay away from steam tables or stovetops when shellfish are being cooked.
- Seafood restaurants are considered high-risk due to the possibility of cross-contamination, even if a non-shellfish item is ordered.
- Carrageen is a marine algae, not a fish, and is considered safe for those avoiding fish and shellfish.
(1) In the ingredient list, for example: milk, egg, or soy;
(2) Parenthetically, following the food protein derivative, for example: casein (milk);
(3) Below the ingredient list in a “contains” statement for example: Contains: milk, wheat.
* Please note that only one of these methods is required, therefore do not depend upon looking only for “contains” statements.
MORE THINGS TO KNOW:
- Any amount of a major food allergen that is an ingredient, or used in processing, must be labeled, even if it is only a minor ingredient such as in a spice, flavoring, coloring, additive, or used merely as a processing aid in a product. However, highly processed oils (for example, soy) are exempt.
- IMPORTANT: The law only applies to the eight foods/food groups that are considered the “major allergens.” For allergies to other foods (such as seeds, garlic or any others) you still need to call the manufacturer to know if ingredients labeled with non-specific terms (e.g. “spice”, “natural flavoring”) contain a food you are avoiding.
- Advisory labeling such as “may contain [allergen]” or “produced in a facility that also produces [allergen]” is voluntary and not covered by this law. Therefore, the absence of a “may contain” statement does not mean that there is no risk of cross contact of allergen with the product. You may notice some kosher dairy products do not list milk as an ingredient. This is due to the potential for milk contamination in the product. Only intentional ingredients need to be listed on the product label. You may need to contact manufacturers for more information about the risk of cross contact.
