Approximately 60% of people will experience their first allergic reaction to shellfish as an adult, according to Food Allergy Research & Education (FARE). Lobster, shrimp, and crab are the leading causes of allergic reactions, but clams, mussels, oysters, and scallops can also do damage.
Reactions to shellfish tend to be severe and can include symptoms like tingling in the mouth, abdominal pain, nausea, diarrhea, vomiting, trouble breathing, wheezing, swelling, skin reaction, lightheadedness, dizziness, or fainting. If you’re allergic to shellfish, don’t cut salmon or tuna from your diet just yet. You may still be able to enjoy the finned species. A rule of thumb in identifying shellfish allergies: If oysters are making you ill, lobster or shrimp may have the same effect.