Title: Allergic to Shrimp and Shellfish? Beware of the Rising Popularity of Insect-Based Foods
Subtitle: Health experts warn of potential allergic reactions to insect-based products
In recent news, the European Union (EU) has granted approval for the sale of products containing cricket flour, leading to a rise in the popularity of foods made from larvae, locusts, and other insects. While the curiosity surrounding these alternative food sources grows, health experts urge caution, especially for those with allergies to prawns and shellfish.
The National Federation of Doctors’ Orders (Fnomceo) has shed light on the potential risks and side effects of consuming insect-based foods. A spokesperson from Fnomceo acknowledges the surge of questions regarding the safety of these products and emphasizes the importance of understanding the associated risks.
One major concern highlighted by doctors is the possibility of allergic reactions to insect-based foods. Certain proteins found in insects, such as tropomyosin and arginine kinase, can stimulate the production of immunoglobulin E, which is associated with allergic responses, in susceptible individuals. This means that some people who are allergic to shellfish and shrimp might also experience allergic reactions to insect-based foods.
The proteins shared between crustaceans, such as shrimp and crabs, and insects like crickets, grasshoppers, and mealworms, can trigger cross-reactivity and lead to allergic symptoms. Common allergic reactions may include itching, swelling, vomiting, diarrhea, and in severe cases, anaphylactic shock. Doctors advise individuals with shellfish allergies to avoid consuming insect-based foods as a precautionary measure.
It is important to note that food preparation methods, such as cooking at high temperatures, may affect the allergenic potential of insect proteins, although the exact impact is not easily predictable. Therefore, individuals with shrimp and shellfish allergies should exercise caution when considering insect-based products.
In addition, those who are allergic to dust mites are also advised to avoid consuming insect-based foods, though hypersensitization to insects is less common than shellfish allergies. According to experts, approximately 2% of Italians who are sensitive to shellfish (equivalent to around 800,000 people) may be at risk of allergic reactions from insect consumption.
The experts stress the importance of labeling insect-derived products accurately, allowing consumers to make informed choices and avoid potentially dangerous allergic reactions. By providing clear information about the presence of insect-based ingredients, individuals with allergies can navigate the rising popularity of these foods safely.
As the popularity of insect-based foods continues to grow, individuals with allergies must remain vigilant and stay informed about the potential risks associated with these alternative food sources. Consulting with healthcare professionals and carefully reading product labels are crucial steps for those with seafood allergies to ensure their safety when exploring new culinary options.