Current European regulations require the labeling of all foods containing mollusks. The main protein responsible for allergic reactions to mollusks is a thermostable protein, therefore resistant to heat and cooking. This means that a patient allergic to molluscs will have symptoms with these whether they eat them raw or cooked. As a peculiarity of mollusks, it should be noted that they have been related to respiratory disease (manifested with rhinitis and asthma).
