Why Can Eating Crayfish Cause Allergies?
May 26, 2025
Source: Cainiu Health
Dr. Liu Wenmin
Introduction
In some individuals, the immune system identifies components in crayfish as harmful substances, triggering an allergic reaction. This hypersensitive immune response may manifest as symptoms such as skin itching, rash, or difficulty breathing, and in severe cases, it can even be life-threatening. Crayfish are rich in complex heterologous proteins, which have molecular structures that are easily misidentified as threats by the immune system.
Allergic reactions to eating crawfish are generally related to individual immune responses, protein components, additive residues, intestinal barrier function, and cross allergens. A detailed analysis is as follows:
1. Individual immune response: The immune systems of some individuals identify components in crawfish as harmful substances, triggering an allergic reaction. This hypersensitive immune mechanism may manifest as symptoms such as skin itching, rashes, or difficulty breathing, and in severe cases, it may even be life-threatening.
2. Protein components: Crawfish are rich in xenoproteins, which have complex molecular structures that can be misidentified by the immune system as threats. For individuals with weak digestion or sensitive constitutions, these proteins may become primary allergens.
3. Additive residues: During crawfish processing, seasonings, preservatives, or other chemical additives may be used. These substances may remain in the food and act as allergens, especially causing adverse reactions in individuals sensitive to additives.
4. Intestinal barrier function: The intestine is an important immune defense in the human body. When intestinal barrier function is compromised, foreign substances can more easily enter the bloodstream and trigger allergic reactions. Individuals with long-term irregular eating habits or gastrointestinal diseases are more likely to experience allergic symptoms after consuming crawfish.
5. Cross allergens: Individuals allergic to other seafood, such as crabs and shrimp, may experience adverse reactions to crawfish due to cross-allergy. This is because the protein structures in different types of seafood are similar, prompting the immune system to mount a similar defensive response.
To avoid allergy risks, it is recommended to understand your own physical condition before consuming crawfish, choose fresh ingredients, and avoid excessive consumption. If allergic symptoms occur, seek medical attention promptly and stop eating the related food to ensure safety.
