Medical Training for Health

Though include seafood in your diet is a very healthy habit, some considerations must be taken to prevent problems from their consumption, because these foods require careful conditions for preservation, and can even cause allergic reactions.

A poor care, ie where products are exposed to heat and are kept in places with poor hygiene, may be responsible for guests suffering from infections caused by bacteria such as salmonella and cholera, diseases that are characterized by symptoms such as diarrhea, fever and abdominal pains, which appear between 10 hours and 3 days after consumption of contaminated food.

It is therefore important to refrain from consuming raw shellfish, or unknown, avoid those that are sold in stalls or in places where there are no refrigerators to keep them, and if prepared at home should seek to be the shortest possible time off freezer or refrigerator.

In general, treatment for these diseases include rest and replenishment of fluids and salts, also, and because they are different bacteria that generate these conditions, it requires the assistance of a physician or emergency to determine what type of infection is which affects the patient, and the most appropriate antibiotic to kill it.

Moreover, special care must be taken not to consume shellfish, crustaceans originating from a population which has presented the phenomenon “red tide” because, despite being fresh and having look appetizing, they are harmful to health .

A red tide due to weather conditions in a region favor the increase of certain microorganisms that stain the sea of ​​yellow, green, brown and, above all, red, and at the same time generate high concentration of toxins stay in the body of fish, crustaceans and molluscs.

The consumption of these foods cause food poisoning, which has symptoms similar to those of an infection such as acute abdominal pain, malaise, diarrhea and vomiting. Their treatment does not require the use of antibiotics, but drugs that reduce the symptoms (in this case antihistamines) and generous amounts of water to replenish fluids. Their attention will always require specialized medical care.

One more point to consider is that the proteins in these foods can cause adverse reactions in sensitive individuals, in fact, seafood is the third leading cause of allergy after cow’s milk and egg, and may even trigger symptoms only inhale the fumes emitted during cooking.

Allergic manifestations do not appear in the first intake of seafood, but after a second or third time, since, if necessary, take some time to sensitize the body to substances it perceives as harmful. Symptoms may include tingling and swelling of the mouth and throat, abdominal pain, nausea, vomiting and diarrhea, and appearance of hives in different regions of the skin, cough, wheezing, sneezing, excessive nasal mucosa, and even blue color the skin (cyanosis), low blood pressure (hypotension) and loss of consciousness.

Treatment of a shellfish allergy requires medical attention for the proper administration of antihistamines and other medications, which can be dosed even through intravenous injection in severe cases. Also, when we know that these foods produce side effects, consumption should be avoided and, if possible, there will be a personalized vaccine therapy, by an allergist, to reduce negative reactions later.

It only remains to stress that seafood consumption is beneficial to our bodies, but above all must be done responsibly, because of possible effects we have seen can cause. Enjoy them on holiday, Lent or throughout the year, but without risking your health or that of your loved ones.

credit to: Sofía Montoya