Review
doi: 10.1007/s11882-007-0017-z.Allergic reactions to foods by inhalation
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- PMID:17448326
- DOI: 10.1007/s11882-007-0017-z
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Review
Allergic reactions to foods by inhalation
John M James et al. Curr Allergy Asthma Rep.2007 Jun.
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Abstract
Although allergic reactions to foods occur most commonly after ingestion, inhalation of foods can also be an underlying cause of these reactions. For example, published reports have highlighted the inhalation of allergens from fish, shellfish, seeds, soybeans, cereal grains, hen's egg, cow's milk, and many other foods in allergic reactions. Symptoms have typically included respiratory manifestations such as rhinoconjunctivitis, coughing, wheezing, dyspnea, and asthma. In some cases, anaphylaxis has been observed. In addition, there have been many investigations of occupational asthma following the inhalation of relevant food allergens. This report reviews the current literature focusing on allergic reactions to foods by inhalation.
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