Shellfish Allergy Diet for Children
General guidelines for shellfish allergy
The key to an allergy-free diet is to avoid giving your child the foods or products
containing the food to which he or she is allergic. The items to which your child
is allergic are called allergens.
A shellfish allergy is an abnormal response of the immune system to the proteins found
in shellfish. People allergic to one type of shellfish are often allergic to other
types. To avoid foods that contain shellfish proteins, it is important to read food
For foods regulated by the FDA, the federal Food Allergen Labeling and Consumer Protection
Act (FALCPA) requires food labels list shellfish in the list of ingredients of products
that contain shellfish. Some manufactures voluntarily include statements such as "may
contain shellfish" or "may be made in a facility that processes shellfish."
The lists below may not contain all food and personal care products that could contain
shellfish, they can help guide your decisions. It is up to you to carefully read all
How to read a label for a shellfish-free diet
Be sure to avoid foods that contain any of the following ingredients:
Clams (cherrystone, littleneck, geoduck, pismo, quahog)
Cockle, periwinkle, sea urchin
Crawfish, crawdad, crayfish, ecrevisse, krill
Limpet (lapas, opihi)
Lobster, langouste, langoustine, Moreton bay bugs, scampi, coral, tomalley
Octopus, squid (calamari)
Sea cucumber (often used in Asian soups)
Shrimp, prawns, crevette, scampi
Whelk (turban shell)
The following foods may indicate that shellfish protein is present:
Any food–even a nonseafood item–that is made in a seafood restaurant could be cross-contaminated
with fish or shellfish.
Some fish-allergic individuals may react to cooking odors or from touching shellfish
Use caution when eating in Asian restaurants. Fish sauce is often used as a flavor
Shellfish protein can become airborne in the steam released during cooking. Avoid
steam tables or buffets where seafood is displayed and served.