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Fish allergy
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Fish allergy can often cause severe reactions, including anaphylaxis. Adults are more likely to be allergic to fish and shellfish than children, probably because adults will have eaten these foods more often.
People who are allergic to one type of fish, such as cod, often react to other types of fish such as hake, haddock, mackerel and whiting as well. This is because the allergens in these fish are quite similar. Cooking doesn't destroy fish allergens. In fact, some people with fish allergy can be allergic to cooked fish but not raw fish.
Since November 2005, food labelling rules require pre-packed food sold in the UK, and the rest of the European Union, to show clearly on the label if it contains fish (or if one of its ingredients contains it). Bear in mind that there could still be foods on the shelves that were produced before this date.
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The chemical that is produced by the body as part of an allergic reaction is called histamine. Some fish, if they are not processed properly or stored at a cold enough temperature, may contain histamine. (It is formed by bacteria acting on the flesh of the fish.) This could cause a reaction that is like an allergic reaction, but histamine fish poisoning can affect anyone, not just those with allergies.
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Can someone with a fish allergy take fish-oil supplements?