Seafood allergy is an allergic disease, which can be divided into acute and chronic. Patients with acute seafood allergy should pay strict attention to diet and avoid spicy, seafood and other foods; Patients with chronic seafood allergy will get worse after eating certain foods. Patients with chronic seafood allergy should be desensitized to allergens in time. In addition, patients should avoid scratching the affected area, avoiding scalding with hot water and external irritant drugs, and avoiding eating animal protein food and seafood hair.

Extended data:

What are the symptoms of seafood allergy? People often have a special kind of poisoning after eating seafood, which is manifested by allergic symptoms such as itchy skin, redness and swelling. However, these people may only be sensitive to certain fish. If you do subcutaneous experiments or monitor that there is no allergic reaction to eating seafood, you can still eat alternative fish or seafood without excluding all seafood.

If you eat stale or rotten green-skinned red-fleshed fish, it will cause poisoning; Pickled salted fish, if the raw materials are not fresh or pickled, contains more histamine, which will also cause poisoning after eating. People with allergies will also have poisoning symptoms if they eat a small amount of histamine.

Poisoning occurs rapidly, usually 0.5~ 1 hour after eating, sometimes as long as 5 minutes, or as long as 4 hours. Symptoms are mild at onset, recovery is rapid, and death occasionally occurs. Often manifested as blushing, dizziness, headache, heartbeat, palpitation, chest tightness, shortness of breath, swelling of the face and lips, numbness of the tongue and limbs, nausea, vomiting, itchy skin and so on.

References:

Seafood allergy-Baidu encyclopedia