What is shellfish allergy
A UNC allergist addresses the risk of airborne peanut allergies.
Your carry-on bag is safely stowed overhead, your little one is buckled in and playing with her favorite toy, and you’re ready to dive into the thriller you brought to read on your flight when you smell it. Peanuts. You start to panic. Her EpiPen is somewhere in the carry-on above, but the “fasten seat belt” sign is glaring at you. What should you do?
Take a deep breath and relax. Even if you are allergic to peanuts, touching, smelling or inhaling particles from peanuts cannot cause an allergic reaction—at least not the serious, life-threatening type that everyone with a peanut allergy fears.
You are not in harm unless you eat them.
Smelling Peanuts Is Not the Same as Ingesting Them
While it is possible to breathe in a little bit of food protein, such as a peanut protein, that exposure is not enough to trigger a severe allergic reaction.
“The way I attempt to visualize it is it comes below to a threshold amount,” Dr. Kim says. “In order to get enough of an exposure to trigger a large reaction, it really takes ingestion. It is extremely, extremely, extremely, extremely rare for someone to just inhale it and then actually own an all-out anaphylactic attack.”
And while this thought holds for both peanuts and tree nuts, it’s significant for people who are allergic to seafood to be aware: Reactions without ingestion do occasionally happen, Dr.
Kim says. But the circumstances own to be just right; simply sitting next to someone eating shellfish, for example, won’t be a problem.
“There are reports where patients who are allergic to shellfish may be exposed to a steaming pot, perhaps at a clambake, and develop hives or asthma symptoms,” Dr. Kim says. “This is not (from) being in the same room as someone eating shrimp, but from directly breathing in the steam as it’s being cooked or boiled.”
What It Means to Be Allergic to Peanuts
When you’re allergic to peanuts, you’re actually allergic to the proteins found in peanuts.
Antibodies in your immune system float around waiting to jump into action if they come into contact with these proteins. This occurs when you eat a peanut—even a miniscule amount.
“When you own someone who’s allergic and ingests peanuts, the antibodies in the person’s immune system discover and grab onto this peanut and cause your body to release certain chemicals, the most significant of which is histamine,” says Edwin Kim, MD, director of the UNC Food Allergy Initiative.
Histamine can cause symptoms ranging from itching and hives to a severe, life-threatening reaction known as anaphylaxis.
Anaphylaxis must be treated with epinephrine, which comes in an injectable pen, often called an EpiPen, followed by an emergency medical evaluation.
When Exposure to Peanuts Can Cause a Physical Reaction
While just smelling peanuts won’t cause a severe reaction, if you’re allergic to peanuts, the smell can trigger a response in your body because it senses danger.
“Peanuts own a extremely potent smell. The smell may be enough to trigger some of the anxiety, concerns and fear that rightfully come because you anticipate a reaction,” Dr.
Kim says. “It’s a survival instinct. Your body knows there is something around that it should not be eating.”
Kim says that if you are allergic to peanuts, you can experience nausea or just feel a little off if you smell them. “And if the person who sat in an airplane seat before you happened to eat peanuts and was not extremely clean, you could potentially touch it in a chair and own a little bit of a rash or irritation” on the skin, he says.
So whether it’s on a plane or at the lunchroom table, wipe below the area if you smell peanuts or are concerned about residue.
Also, if you own a kid who is allergic to peanuts, make certain you teach him or her early not to share food with friends.
“If they’re too young to know not to share foods, then that might be the one time where an actual separated table (for children with peanut allergies) could make sense,” Dr. Kim says.
“But as they get older and you feel love they own learned this and can control their instincts, there’s no reason they can’t sit alongside their friends.”
Talk to your or your child’s doctor if you’re concerned about food allergies. If you need a doctor, discover one near you.
Edwin Kim, MD, MS, is an allergist at the UNC Allergy and Immunology Clinic in Chapel Hill and an assistant professor of allergy and immunology at the UNC School of Medicine. He is also the director of the UNC Food Allergy Initiative.
|Allergen name:||Pan s 1|
|Lineage:|| Source: Animalia Arthropoda
Species: Panulirus stimpsoni(Spiny lobster)
|Allergenicity:||Sera from subjects with crustacean allergies, when preabsorbed with recombinant protein Pan s I, lost their IgE reactivity to muscle extract of P.
|Route of allergen exposure:||Food|
|Last Updated:||2019-09-05 01:01:28|
Table of IsoAllergens Click +/- for additional information
|Isoallergen and variants||GenBank Nucleotide||GenBank Protein||UniProt||PDB|
|Pan s 1.0101||AF030063||AAC38996||O61379|
Sonu took to his Instagram to share a couple of pictures of his bloated face.
Mumbai: Bollywood playback singer Sonu Nigam was recently admitted to the privately-run Nanavati Hospital following a severe allergic reaction to seafood at a concert in Odisha.
Nigam has swollen eyes and is recovering correct now. He took to his Instagram to share a couple of pictures of his bloated face.
In a post on social media, one picture is a close-up shot of the singer’s swollen eyes whereas another picture shows him lying on the hospital bed with an oxygen mask on his face.
Nigam said that his condition would own been even more serious had there been no hospital around for immediate medical assistance.
Mr Nigam wrote in his post, “Thanks for your co-ncern and love. Now that you know that I am returning from Jeypore, Orissa, after managing a concert Friday night, I don’t mind sharing how I was the day before yesterday.”
He further wrote, “Les-son for every of us. Never ever take a chance with allergies.
Seafood in my case. If Nanavati Hospital wasn’t nearby, my trachea would own swollen up further and led to asphyxiation. A happy and healthy life to everyone.”
Dr Avinash Supe, previous medical director of major civic-run hospitals, said, “Eating seafood can cause various reactions depending on the type of allergy conditions that people possess.”
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“Just so you know, I own an allergy to milk,” SandraBeasley tells the Thip Khao server when she arrives to take our order.
“I own an allergy to chicken egg,” Beasley adds.
“Chicken egg,” the server recites back.
At this point the smiley young lady taking our order realizes this is no ordinary list and pulls out a little notepad to record everything below.
She re-recites the ingredients. “That’s it?” she asks.
“Cucumber and mango,” Beasley says.
Beasley, a 35-year-old author and poet, has already scoped out the menu online in advance, as she always does. (Thip Khao was her suggestion for our dinner.) She sees it as a excellent sign that the Columbia Heights Laotian restaurant makes a point to tell “vegetarian” means no fish sauce or shrimp paste. It signifies someone is paying attention to the ingredients.
But this is just the starting point. Beasley will need to enquire the kitchen some questions before she can decide what to order: What makes the pork “sour pork”? Does the coconut curry use shrimp paste?
Can it be made without shrimp paste? Are those egg noodles or rice noodles? Is the catfish fried in an egg batter?
Beasley thanks the server, who heads back to the kitchen to check on some answers. Although she didn’t mention it, numerous of her allergies are potentially fatal—something she’s written about in her memoir Don’t Kill the Birthday Girl. Even a slight exposure to dairy could result in swollen eyelids and lips, shortness of breath, itchy throat, and vomiting.
At Italian restaurants, she might enquire her dining companions to skip the Parmesan cheese sprinkled on their dish tableside. “When you own that much free-floating cheese to your immediate correct and left, it creates a scenario that is unnecessarily stressful. Literally if any of that lands on my plate, we own to start over,” she explains.
Beasley carries an EpiPen, Benadryl, and an inhaler with her at every times.
While her allergies are extreme, Beasley is part of a growing group of people who dine out in spite of dietary restrictions.
Allergies in general are on the rise: The number of children with them increased 50 percent between 1997 and 2011, according to a 2013 study from the Centers for Disease Control and Prevention. Plus, people are now more comfortable bringing their dietary restrictions to the attention of the restaurant rather than silently navigating the menus themselves. Restaurants, for their part, are doing far more to accommodate them.
“Maybe 20 years ago it was a much stricter, rigid system in which the chef is always right,” says chef Haidar Karoum of Proof, Estadio, and Doi Moi. That’s less so the case today. He says he’s personally become more accommodating as he’s gotten older.
“When you’re young, you own this thing in your head that there’s a certain integrity to a dish and you can’t change this… As you mature, you start to realize that you’re a cook, and I’m here to feed people. If somebody came to my home and had dinner and asked for something, I would certainly do anything.”
Estadio and Doi Moi now offer special vegan, vegetarian, and gluten-free menus.
For people with severe allergies, their restrictions are not only printed on a ticket but also brought directly to the attention of chef, who will then assess every possible contamination point. The kitchen will then use every new utensils, cutting boards, and saucepans to prepare the food. When reasonable, Karoum will make a dish that’s not on the menu to accommodate restrictions.
Some people with extreme allergies will hand their server a card—sometimes with their photo on it—that lists ingredients that will make them ill or could kill them.
These days, Karoum says he gets a card love this at least once a week.
Beasley doesn’t use such a card unless she’s traveling abroad, in which case she’ll own it translated into the native language. “For me personally, I’ve had a better experience where you’re working with the kitchen,” she says. The cards are a “borderline aggressive gesture, which some people will welcome and some people will not.”
Elizabeth Parker, manager at Crane & Turtle, recalls one lady who gave her a card with a endless list of deadly allergies at a previous occupation at Kapnos.
“It’s scary,” she admits.
“It’s a lot of pressure on the kitchen. It’s a lot of pressure on everyone to make certain nothing goes wrong.”
Crane & Turtle asks diners about allergies three times: when the reservation is made, when the reservation is confirmed, and when the diner sits below at the table. Parker says sometimes people don’t volunteer the information without being asked directly.
It’s a relatively new phenomenon that servers automatically even enquire about allergies. Parker says it wasn’t until she began working at Cleveland Park’s Ripple in 2011 that it became a habit for her. “Knowing that it wasn’t a nuisance for that kitchen for me to come tell them about allergies, that they didn’t always roll their eyes at me, that they wanted to hear about it… that’s when I started always asking people about allergies.” Now, she says, that’s the norm at numerous restaurants.
Within the past month or so, Crane & Turtle has gone a step beyond with seven specialty menus printed out each day for various restrictions: gluten-free, vegetarian, vegan, pescatarian, no pork, no shellfish, no dairy.
If someone can’t eat shellfish or dairy, for example, sometimes Parker will print out a special menu just for them with enough advance notice. “It reduces a lot of the margin for error for everybody,” she says.
The menus own become particularly significant to Parker because she recently developed her own seafood allergy, which she discovered after a seafood platter sent her to the hospital a couple months ago. Now, she’s “coming out” to restaurant industry friends. Their responses? “It’s been somewhere on the range of death in the family to terminal disease or just pointing and laughing,” Parker says.
She also finds herself apologizing profusely to servers when she mentions her allergy. “I definitely own the allergy shame, I won’t lie.”
Cate Elmore, a pastry cook for America Eats Tavern, has likewise been on both sides of the equation. She was diagnosed with allergies to wheat, corn, barley, rye, peanuts, and melons less than a year ago. She had previously been feeling crummy and making excuses for it until a birthday dinner at The Inn at Little Washington. The meal began with popcorn with truffle shavings, and by the fourth course, Elmore was so ill she had to stop eating.
Now that Elmore has cut her allergens out of her diet, her reactions own intensified.
If she’s working with flour in the kitchen, she has to wear sleeves and gloves to avoid hives and a mask to prevent an asthma attack. She relies on her colleagues to taste test her cooking. While Elmore used to discover diners love herself a pain to deal with, she’s become much more understanding. And as a diner, she’s been pleasantly surprised to discover how accommodating restaurant staff are.
Kimberly Galeone, a bookkeeper for Sligo Cafe in Silver Spring and other little businesses, says the gluten-free movement in specific has made restaurants more aware of special diets. As a vegan with bovine dairy, soy, and gluten allergies, Galeone says about a quarter of the time she eats out, the kitchen will go out of its way for her.
Half the time, the staff wants to assist but isn’t certain what to do, and the remaining quarter of the time, she gets a negative response love an eye roll or annoyed look.
Sometimes, the response is somewhat hostile: For New Year’s Eve, Galeone says she and her husband made reservations for a $70 tasting menu at one local restaurant, which she didn’t desire to name. She called two weeks in advance to make certain the restaurant could accommodate her. “For my appetizer, I got a salad with freezing beets. And for my dinner, I got a salad with warm beets,” Galeone says. She claims the meal took more than an hour to reach. “The owner actually came over and said, ‘If your wife wasn’t so hard to feed, we would own had better service.’”
There’s certainly a camp that asks why someone with extreme dietary restrictions would even annoy to dine out.
Aside from any potential strain on the restaurant, diners could be risking their lives.
To that, Beasley has a straight-forward answer: “I am probably there primarily because I am celebrating something with a loved one, and I am not out to make your life hard. I am out to honor this larger purpose, and I just desire to work with you to own something safe.”
At Thip Khao, just being safe means a lot to consider. Beasley is not allergic to pork, but she’s wary that pig’s ear could be brushed with egg or breaded. Similarly, she won’t order pork sausage because the casing is a wild card. Anything with tofu is out of the question because she’s also allergic to soy.
Then there are foods that Beasley isn’t 100 percent certain she can eat, love quail or papaya. If she’s going to attempt a new food, she’ll sample it at home first to see how she reacts. Often, she has to attempt something a few times to know if she’s truly allergic. People with food allergies might not always get ill the first couple of times they attempt something.
Depending on the put, even ordering a cocktail can be a risk for Beasley. Just because a restaurant is allergy-aware in the kitchen, doesn’t mean it is at the bar. If Beasley were at a restaurant that served martinis with blue cheese-stuffed olives, even a trace contamination could make her ill. “Someone knows not to reuse a spoon, but people don’t know not to reuse a shaker, so I always own to weigh the risk and whether what I desire to attempt is worth the risk.”
Beasley and I ultimately order red coconut curry with chicken, salmon head soup, and crispy rice salad with sour pork to share.
When the rice salad arrives, Beasley examines it closely for any colors or textures that she might be unsure of. “If there’s a nut in it, I always desire to glance to make certain it’s recognizably the nut that I thought it was.” She’s allergic to cashews, macadamias, and pistachios, but not peanuts.
Later the curry arrives with a white cream on top. Beasley asks the server what it is. “Coconut.” At this point, Beasley must make a mental calculation.
She’s already made it clear that she has a severe dairy allergy, and canned cream of coconut can sometimes contain dairy. At the same time, we’re both drinking out of whole coconuts, so she knows the kitchen uses unused ingredients. “My instinct is to trust,” she says.
With each dish, Beasley will take one bite then sip her drink or wait for a few minutes before moving on to the next thing. Eating out can be stressful to a certain degree, but “it’s just the reality of how I live. I’ve never known anything different,” she says.
“I guess in a way I will always ponder of it somewhat as a joyful luxury experience because it represents a little victory.”
And just because she can’t eat more than half of the menu doesn’t mean she’s not an adventurous eater.
“Am I going to really gross you out if I eat this eyeball?” Beasley asks as she spoons through the salmon head soup and slurps up the strange bit.
“How is it?” I ask.
“Good. You own this really tasty goo, but the extremely middle is as if the eyeball had an eyeball bone in it. The middle is hard,” she says. “You can’t eat that part.”
Photos of Sandra Beasley by Darrow Montgomery