Food Allergy Community of East Tennessee
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​Food Allergy Management Tips
for individuals allergic to Shellfish

Avoid foods & products that contain SHELLFISH or any of these ingredients:
  • barnacle 
  • crab crawfish (crawdad, crayfish, ecrevisse)
  • krill
  • lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
  • prawns 
  • shrimp (crevette, scampi)

Mollusks are not considered major allergens under food labeling laws and may not be fully disclosed on a product label.

Your doctor may advise you to avoid mollusks or these ingredients:
  • abalone 
  • clams (cherrystone, geoduck, littleneck, pismo, quahog)
  • cockle 
  • cuttlefish 
  • limpet (lapas, opihi) 
  • mussels
  • octopus
  • oysters 
  • periwinkle 
  • scallops 
  • sea cucumber 
  • sea urchin 
  • snails (escargot) 
  • squid (calamari) 
  • whelk (Turban shell)

Shellfish is sometimes found in the following:
  • bouillabaisse 
  • cuttlefish ink 
  • fish stock
  • glucosamine      
  • seafood flavoring (e.g., crab or clam extract)        
  • surimi 

Please know that ANY food served in a seafood restaurant may contain shellfish protein due to cross-contact.
For some individuals, a reaction may occur from inhaling cooking vapors or from contact from handling fish or shellfish.

 
Source: FARE  http://www.foodallergy.org/document.doc?id=133



Balancing the Bowl: Recipes Free of Wheat, Rice, Barley, Egg, Milk, Soy, Peanut, Tree Nuts, Shellfish and Fish
by Susan Kelley Delaine
 
Sophie-Safe Cooking: A Collection of Family-Friendly Recipes that are free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish
by Emily Hendrix
  
The Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family
By Cybele Pascal

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 The content on this web site and any information presented by FACET is for informational purposes only and NOT a substitute for medical advice, diagnosis or treatment. 
The authors are not offering individual medical advice; this material is for reference only. A physician or other qualifying medical professional should always be consulted for medical advice/diagnosis.
The authors of this web site; anyone associated with FACET as members, advocates, leaders, or advisors; Friends of FACET and/or anyone involved with the production of this web site are not responsible, and do not assume responsibility for any loss, damage, injury, illness, death, or otherwise negative impact that may occur after reading and using the information on this web site.


If you have a medical emergency, call 911 immediately and follow up with a physician.
  • About FACET
    • Become a Member
    • Mission and Goals
    • Our Leadership
    • FACET Advocate Blog
  • Support
    • Our Support Groups >
      • Lil' Champs
      • Champions
      • Support Network (Links)
    • Special Events for Kids >
      • Safe Egg Hunt
      • Summer Camp
      • Happy Halloween
      • Walk for Food Allergy
    • School Setting
    • Family & Friends
    • Dining Out
    • Grocery shopping
    • Holiday Safety
    • Recommended Reading
  • Education
    • Our Advisory Council >
      • Ask the Allergist!
    • #TealPumpkinProject >
      • FA Safety Tips
    • Educational Presentations
    • Food Allergy Basics
    • Symptoms of Reaction
    • Anaphylaxis
    • Diagnosis and Testing
    • Treatment and Managing Reactions
    • Labeling the Top 8 Food Allergens >
      • Milk
      • Egg
      • Soy
      • Wheat
      • Peanut
      • Tree Nut
      • Shellfish
      • Fish
  • Advocacy
    • Awareness Week
    • Stock Epinephrine (Schools)
    • Restaurant Standards & Training
    • Research & Advancing a Cure
    • Food Allergy Blogs
  • Contact Us
    • *Find us on Facebook here!
  • Donate!