Fishy Facts
A food allergy reaction happens when an immune response occurs, and your body reacts as if the food item is an invader or a harmful substance. An allergic reaction can be mild or severe and symptoms can occur within minutes or up to hours later. Examples of symptoms can be hives, rash, flushed skin, coughing, difficulty breathing, swelling of face, tongue, or lips, etc. The onset of food allergies can occur at any age.
The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufactures to label their ingredients and inform the consumer of any top allergens, including fish. If you have a known fish allergy it is especially important to read the ingredient lists carefully every time you eat a product. Having the proper medications with you, such as an EpiPen is important. Always communicate and educate those around you to help assist staying safe from your fish allergy.
With the FALCPA in place, it allows more comfort and security for those who have food allergies. The FALCPA declared that the specific fish must be listed, such as “contains cod”. Even with the regulation, it is still important to know what foods could contain fish, to make sure you are educated about your allergen. Now I am not going to go through every single possibility but will include quite a few to help assist. Foods that you will want to avoid if you have a fish allergy include Anchovies, Bass, Flounder, Salmon, Cod, fish sticks, fish oil, Worcestershire sauce, etc. More investigation will be necessary by reading the ingredient lists for items such as dressings, sauces, soups, stews, ethnic dishes, etc. It is important to understand the cooking process used especially when eating out to make sure you are not being exposed to any fish through cross contact, to review cross contact click here.
“Allergy to finned fish occurs in roughly 1% of the population, and is more common in adults as compared to children. In children with allergy to finned fish, the allergy is typically life-long. Furthermore, 40-60% of the time the allergy is developed during adulthood, and these individuals are also unlikely to experience resolution of the allergy. Since the allergenic protein (parvalbumin) in finned fish is similar regardless of the type of fish, greater than half of individuals who are allergic to finned fish are allergic to more than one type of fish. Although any type of fish can cause allergy, the most common types implicated in allergy are salmon, tuna, and halibut” (Food Allergy & Anaphylaxis | Food Allergens | Fish, 2020). As long as you don’t have a known allergy to shellfish, you can eat shellfish and shellfish products. As always, please consult your medical team to confirm what is safe to consume based on your individual food allergies.
When it comes to having food allergies, whether it is one or many, always focus on what you can eat and not what you can’t. When having this mentality, you are able to enjoy so many delicious food products!
References:
Center for Food Safety and Applied Nutrition. (2018, July 16). Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). U.S. Food and Drug Administration. https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa
Food Allergy & Anaphylaxis | Food Allergens | Fish. (2020). Food Allergy & Anaphylaxis. https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/fish/