title: Occupational asthma caused by exposure to cooking lobster in the work environment: a case report.
abstract: A 25-year-old male chef developed symptoms of cough, wheezing, and dyspnea following repeated exposure to cooking lobster in his work environment. Skin prick tests to lobster, mixed shellfish, haddock, cod, oysters, and clams were strongly positive. Skin prick tests to other routine antigens were negative except for Alternaria fungal spores. Bronchial inhalation of aqueous lobster extract resulted in an isolated early asthmatic response.
authors.affiliation: Department of Medicine, University of Saskatchewan, Royal University Hospital, Saskatoon, Canada.
authors.forename: P C
authors.initials: PC
authors.lastname: Patel
authors.forename: D W
authors.initials: DW
authors.lastname: Cockcroft
mesh_terms: D000280:Administration, Inhalation; D000328:Adult; D000485:Allergens / Q000008:administration & dosage; D000818:Animals; D003296:Cooking; D005512:Food Hypersensitivity / Q000175:diagnosis / Q000209:etiology*; D005541:Forced Expiratory Volume; D006801:Humans; D008297:Male; D008121:Nephropidae / Q000276:immunology*; D016273:Occupational Exposure / Q000009:adverse effects*; D012130:Respiratory Hypersensitivity / Q000209:etiology*; D012882:Skin Tests
chemical_list: D000485:Allergens