title: [Contact urticaria with transition to protein contact dermatitis in a cook with atopic diathesis].
abstract: Protein contact dermatitis is a rare disease within the group of occupational dermatoses. However, it is of some importance to people in food handling occupations. Skin symptoms usually manifest as immediate-type reactions (type-I-reaction according to Coombs and Gell), but changes to type IV-reactions are known. This applies especially to people with atopic eczema who have contact to fish proteins. This can be derived from a case presented here and a few similar observations described in the literature.
authors: Dermatologischen Klinik und Poliklinik, Ludwig-Maximilians-Universität München.
authors: D
authors: D
authors: Abeck
authors: H C
authors: HC
authors: Korting
authors: J
authors: J
authors: Ring
mesh_terms: D000818:Animals; D003877:Dermatitis, Contact / Q000209:etiology*; D009783:Dermatitis, Occupational / Q000209:etiology*; D004044:Dietary Proteins / Q000009:adverse effects*; D005399:Fishes; D005511:Food Handling; D006801:Humans; D006969:Hypersensitivity, Immediate / Q000209:etiology; D007428:Intradermal Tests; D008297:Male; D010328:Patch Tests; D014581:Urticaria / Q000209:etiology*
chemical_list: D004044:Dietary Proteins
vernacular_title: Kontakturtikaria mit Ubergang in eine Protein-Kontaktdermatitis bei einem Koch mit atopischer Diathese.