Current Allergy and Asthma Reports

, Volume 7, Issue 3, pp 167–174

Allergic reactions to foods by inhalation

Authors

    • Colorado Allergy and Asthma Centers
  • Jesús Fernández Crespo
Article

DOI: 10.1007/s11882-007-0017-z

Cite this article as:
James, J.M. & Crespo, J.F. Curr Allergy Asthma Rep (2007) 7: 167. doi:10.1007/s11882-007-0017-z

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.

Copyright information

© Current Medicine Group, LLC 2007