Sea travel in the summer is an ideal opportunity to enjoy fresh seafood dishes. However, some types of seafood can cause allergies, which can easily affect health.
Therefore, recognizing seafood will help prevent unwanted reactions and ensure health safety throughout the trip.
Shrimp
Shrimp belongs to the hypopharynx group, which is a fairly common cause of seafood allergies. Symptoms of shrimp allergy can be mild from itching, hives to worsening anaphylactic shock. The protein tropomyosin in shrimp is the main cause of the above allergic manifestations.
Crab
Crab is also a candidate and contains protein similar to shrimp, which can easily cause allergies for people with sensitive physical conditions. Reactions can occur even when exposed to the steam or smell of crab during processing.
Coefficient
squid is a popular type of riverbed in seafood. Although squid allergy is less common than crab shrimp, it can still cause some reactions for people who are often allergic to seafood such as headaches, redness, itching, etc.
Oysters
Oysters are a type of molluscum that lives in saltwater, easily accumulating allergens for users. Eating raw or undercooked oysters can cause food allergies or food poisoning.
Salmon
Salmon is a type of fish that is surrounded by fish, containing parvalbumin protein, which can easily cause allergies in the body. Although salmon allergy is often less common than shellfish, it is still important to note that when eating raw or undercooked salmon.
Recognizing and avoiding foods that are easily allergenic is necessary, especially for people with a history of allergies, refer to and pay attention to their physical condition before eating seafood.
