Current Allergy and Asthma Reports

, Volume 7, Issue 3, pp 167–174 | Cite as

Allergic reactions to foods by inhalation

  • John M. James
  • Jesús Fernández Crespo


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.


Asthma Food Allergy Allergy Clin Immunol Food Allergen Occupational Asthma 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Current Medicine Group, LLC 2007

Authors and Affiliations

  1. 1.Colorado Allergy and Asthma CentersFort CollinsUSA

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