A shellfish allergy is an immune reaction to proteins in crustaceans (shrimp, crab, lobster, mussels). Even traces can trigger severe reactions. Here you can see which foods are classified as suitable or unsuitable with a shellfish allergy.
With Shellfish Allergy, 259 foods are currently allowed and 9 foods are not recommended. Check all foods in the interactive tool above.
Most foods are safe with a shellfish allergy: meat, poultry, dairy, eggs, grains, vegetables, fruit, legumes, and nuts. Fish without shellfish components is also generally well tolerated.
All crustaceans and shellfish must be avoided: shrimp, crab, lobster, crayfish, mussels (blue mussels, scallops, clams), squid, octopus, and oysters.
Particularly risky are Asian restaurants (fish sauces, shrimp paste), fish markets, sushi restaurants, and seafood cans. Some soups, spice blends, and ready-made sauces can also contain shellfish extracts.
Glucosamine supplements are often derived from shellfish extracts and may trigger reactions in people with shellfish allergy. Plant-based or synthetic alternatives are available. A doctor should always be consulted before taking glucosamine.
Yes, a shellfish allergy does not automatically mean a fish allergy. Fish and shellfish belong to different biological groups. However, you should be cautious about cross-reactions and consult your allergist.
Shellfish components can be found in Asian sauces (oyster sauce, fish sauce), ready-made soups, paella, surimi, certain sausages, and glucosamine supplements. Always read the ingredient list carefully.