Allergy to fish is common among fish-eating populations and in fish-processing communities. In addition, crustaceans and molluscs are also important and common causes of allergic reactions to food. While seafood contains a wide variety of proteins, only a few are known allergens.

Dr Andreas Lopata from the University of Cape Town, South Africa has published a review that provides an in-depth analysis of various adverse reactions to fish, crustacea, molluscs, and other forms of seafood: Andreas L. Lopata & Paul C. Potter 2000 ‘Allergy and Other Adverse Reactions to Seafood’ ACI International, vol 12 pp. 271-281. More details from this review are available through the Allergen Bureau.

Dr Lopata has conducted a vast amount of research into other aspects of allergy, and a summary of this work can be found on the following website