Lopata, A.L. (2007) Problems with seafood: adverse reaction or true allergy? Food Australia, 59 (7). pp. 324-325.

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Abstract

[Extract] Allergies to foods affect up to 4% of adults and 8% of children and represent a significant public health concern throughout the world. About 90% of allergic reactions can be attributed to exposure to eight food groups including fish and crustaceans. Seafood allergies are particularly dangerous conditions as they are seldom outgrown and are associated with considerable morbidity and mortality. Seafood are one of the most important sources of proteins worldwide and currently already more than 30% of fish for human consumption comes from aquaculture. The number of people involved in fishing, farming and processing activities are well over 38 million. Increased consumption of seafood due to the promotion of a healthy diet and increased processing of seafood to meet consumption needs, has lead to more frequent reports of adverse reactions. A recent survey in the United States revealed that twice as many people have adverse reactions to seafood as compared to peanuts.

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