title: Allergic reactions to foods by inhalation.
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.
authors: Colorado Allergy and Asthma Centers, 1136 East Stuart Street, Suite 3200, Fort Collins, CO 80524, USA. jm.james@coloradoallergy.com
authors: John M
authors: JM
authors: James
authors: Jesús Fernández
authors: JF
authors: Crespo
mesh_terms: D000485:Allergens / Q000008:administration & dosage / Q000276:immunology; D000818:Animals; D002417:Cattle; D004531:Eggs; D005512:Food Hypersensitivity; D006801:Humans; D001239:Inhalation; D008892:Milk; D012639:Seeds
chemical_list: D000485:Allergens