That is a very good question and one we have researched extensively due to this concern.
The allergic reactions some people have to shellfish is believed to be caused by tropomyosin – a protein found in the filaments of muscles.
Allergic reactions are directed to two major groups: fish and shellfish. Shellfish includes crustaceans and mollusks. In shellfish, crustaceans and mollusks, the protein tropomyosin (TM) seems to be the major allergen responsible for ingestion-related allergic reactions. Tropomyosin belongs to the family of actin filament-binding proteins with different isoforms that can be expressed in muscle, and non-muscle tissues. https://cdn.intechopen.com/pdfs/31774/InTech-Characterization_of_seafood_proteins_causing_allergic_diseases.pdf
Spirulina is not a fish nor a crustacean. Also Spirulina is not an ocean algae. It is a fresh water micro plant like organism with no muscle tissue, thus no muscle proteins.
In fact Spirulina Maxima has been shown in many studies to actually suppress allergic responses in humans quite powerfully. https://scholar.google.com/scholar?q=spirulina+maxima+allergy&hl=en&as_sdt=0&as_vis=1&oi=scholart
So, based on this there is no connections or similarity between shellfish allergy and Spirulina.
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