lautnusantara.com - Seafood allergies occur when the immune system reacts to certain proteins found in seafood as if they were harmful substances. It is not entirely clear why some people develop allergies to seafood while others do not, but it is believed to be a combination of genetic and environmental factors.

Some of the most common compounds that can cause seafood allergies include:

1.    Tropomyosin
This is a muscle protein found in many types of seafood, including shrimp, crab, and lobster. It is one of the most common allergens in seafood.

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2.    Parvalbumin
This is a muscle protein found in many types of fish, including salmon, tuna, and cod. It is also a common allergen in seafood.

3.    Histamine
This is a naturally occurring compound found in certain types of fish, such as tuna and mackerel. It can also be formed when fish is not stored properly, leading to a condition known as scombroid poisoning.

4.    Shellfish-specific allergens
These are proteins found only in shellfish, including crab, shrimp, and lobster.

5.    Gelatin
This is a protein derived from fish or shellfish that is sometimes used as a food additive.

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When a person with a seafood allergy consumes seafood, their immune system produces an antibody called immunoglobulin E (IgE) in response to the proteins found in the seafood. This triggers the release of histamine and other chemicals in the body, leading to allergy symptoms such as itching, hives, swelling, and difficulty breathing.

It is important to note that the specific compounds that cause seafood allergies can vary from person to person, and some individuals may be allergic to more than one type of seafood. If you suspect that you may have a seafood allergy, it is important to consult with a healthcare professional for diagnosis and treatment. Severe allergic reactions can be life-threatening, so it is important to take allergies seriously and take steps to avoid exposure to the allergen.

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