T78.03

Clinical Causes: Consumption of specific types of fish not commonly associated with allergic reactions. Inhalation of fish vapors or aerosols during cooking or handling. Contact with fish skin, scales, or bodily fluids through skin contact or cuts. Cross-reactivity between different fish species due to similar allergenic proteins. Previous exposure to fish allergens, leading to sensitization and potential reactions upon re-exposure.

Key Symptoms: Difficulty breathing or shortness of breath Swelling of the face, lips, tongue, or throat (angioedema) Rapid or weak pulse Dizziness, lightheadedness, or fainting Skin reactions such as hives, itching, or redness Nausea, vomiting, or diarrhea Feeling of a sense of impending doom or anxiety Loss of consciousness in severe cases

Diagnosis Path: Diagnosis typically involves a detailed medical history, including any previous allergic reactions to fish or other allergens, and a physical examination. Allergy testing, such as skin prick tests or blood tests measuring specific IgE antibodies to fish proteins, may be performed. In some cases, controlled oral food challenges under medical supervision can help confirm the allergy and determine safe consumption levels.

Treatment Protocols: Immediate treatment of anaphylactic reactions requires prompt administration of epinephrine, usually through an intramuscular injection. Additional measures include placing the person in a comfortable position, ensuring airway patency, providing oxygen if needed, and administering antihistamines and corticosteroids to reduce allergic symptoms. Long-term management involves avoiding the specific fish identified as the allergen, reading food labels carefully, and having an emergency action plan, including carrying an epinephrine auto-injector at all times.