Fish allergy recommendations
Where a child is allergic to fish, it is recommended to avoid ingesting any type of fish (both white and blue), unless the specialist says otherwise.
In principle, it is not necessary to avoid seafood such as crustaceans (shrimp, prawns, crayfish, etc.), cephalopods (squid, octopus) and bivalve molluscs (mussels, clams, sea snails, etc.). However, given that dishes in which various ingredients (fish or fish stock, crustaceans and / or molluscs) are often mixed when cooked, there may be some confusion as to which of these is responsible for the allergic reaction. Until it has been clarified by an allergy test, avoid anything that looks suspicious.
Also, keep in mind that people with fish allergy can have reactions after eating other foods like animal meats (pork, chicken, etc.) from animals fed with fish flour.
Remember that fish can also be found in:
- Many foods such as soups, pizzas, paella, frozen crab rolls, fish flour fed chickens, jellies, Worcestershire sauce, Caesar salad, caviar, enriched vitamins or omega 3 when they are removed from fish oil, fish flour, wines and spirits clarified with fish tails.
- In medicine (tablets or cod liver suspensions).
It is even used for the manufacture of glues or adhesives (adhesive stamps and book bindings).
To successfully complete the diet, you should bear in mind several recommendations:
- Carefully read the ingredients of all food to be consumed by the patient.
- Individuals allergic to fish should be careful when eating in restaurants.
- Avoid seafood restaurants because of the risk of contamination of foods exposed to contact with fish counters, spatulas, cooking oil, fryers or grills in which the fish has been prepared.
For very sensitive patients, it is essential to use personal kitchen utensils and dishes.
In addition, fish protein can be airborne during preparation and can cause an allergic reaction.
Some individuals have had reactions after walking through a fish market or walking past a fish and chip shop.
Remember that you should avoid foods that have been fried in oil that has been previously used for cooking fish, have been in contact with containers or utensils previously used in the preparation of dishes with fish, and have not been washed and rinsed thoroughly.
If the patient is allergic to fish, has asthma or urticaria/hives, see if they have exacerbations when cooking fish at home (even if the patient does not eat), when in a fishmonger’s, or in a bar / restaurant where fish is being cooked, etc.
If so, stop buying and cooking fish at home and consult the allergist.
With people allergic to fish, it is recommended to include in the diet seed oils (sunflower, soybean, corn) and nuts (provided they are tolerated), in moderate amounts, for their contribution to unsaturated fatty acids, comparable to healthy fish fats.
It is always recommended to limit consumption of industrial products to the maximum.
It is also highly recommended that the allergic person carries an identification plate with clear print, stating the condition of the allergy and what specifically it is.
It is desirable for allergic patients with self-injectable epinephrine that their family and carers have the necessary training for its administration.
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