How is the protein profile of mollusks generally described in comparison to the profile found in crustaceans regarding allergenicity?
The protein profile differs significantly, meaning sensitization to one does not guarantee reaction to the other.
The key biological difference underpinning selective shellfish allergies lies in the divergent protein profiles between crustaceans and mollusks. While tropomyosin is a major allergen in crustaceans, the specific structure or concentration of proteins in mollusks is often different enough that an allergy specific to one group does not automatically translate to the other. This molecular distinction is why shellfish allergies are officially recognized as two distinct categories—crustacean allergy versus mollusk allergy—allowing some individuals allergic to shrimp to safely consume oysters, provided they have not been sensitized to mollusk-specific allergens.
