​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


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