Fact sheetDiet specifications

Published on 1 Jul 2015


Allergy diet - shellfish free

This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.

Aim

To provide a diet that excludes shellfish (crustaceans and molluscs) and products containing those foods. Patients on this diet can eat white fish, sardines, anchovies, tuna and salmon.

Characteristics

No prawns, shrimp, crab, lobster, crayfish, yabbies, oysters, scallops, mussels, squid, calamari, clams, or products containing these foods e.g. shrimp paste.

Indications

Allergy to shellfish (crustaceans).

Nutritional adequacy

Nutritionally adequate.

Precautions

It is not possible to provide a full list of all permitted commercial products; the following are general guidelines only. Care should be taken to read all product ingredient lists to look for ingredients derived from shellfish or crustaceans. Some of these ingredients may not be obvious e.g. shrimp paste in a curry sauce.

All packaged food with crustaceans ingredients must carry a mandatory warning statement under Standard 1.2.3 of the Food Standards Code; these ingredients should therefore be identified on food labels. Particular care is needed in food handling and preparation to avoid cross-contamination.

Note - Some fish stocks and fish sauces may also contain shellfish.

Paediatrics

Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

Allowed Not allowed
Hot main dishesAll plain cooked meat, poultry, fish and eggs

Dishes containing shellfish or shellfish derivatives (e.g. shrimp paste) as listed above in characteristics

Sauces, gravies All others Sauces or gravies containing shellfish or shellfish derivatives (e.g. shrimp paste) as listed above in characteristics
Starchy vegetables / pasta / riceAll othersDishes containing shellfish or shellfish derivatives (e.g. shrimp paste) as listed above in characteristics
VegetablesAll -
Soups All others Soups containing shellfish or shellfish derivatives as listed above in characteristics e.g. fish stock, oyster sauce, shrimp paste, etc.
Sandwiches All others

Sandwiches containing shellfish or shellfish derivatives as listed above in characteristics

Salads, dressingsOthers

Salads and dressings containing shellfish or shellfish derivatives as listed above in characteristics

Breads, cereals All-
Spreads All othersShrimp and other pastes made from shellfish and shellfish derivatives
Hot breakfast choices All others

Products containing shellfish and shellfish derivatives

Fruit All  -
Yoghurt All-
Desserts All -
Milk and cheese All others -
BeveragesAll -
Biscuits All -
Miscellaneous

Salt, pepper, sugar, sweetener, cream, nuts

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References

  1. Australasian Society of Clinical Immunology and Allergy. Information for patients, consumers and carers [accessed 27th April 2015].
  2. Australia New Zealand Food Standards Code - Standard 1.2.3 - Mandatory Warning and Advisory Statements and Declarations - F2011C00610.
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