Allergic reactions to foods by inhalation

  title={Allergic reactions to foods by inhalation},
  author={John M. James and Jes{\'u}s Crespo},
  journal={Current Allergy and Asthma Reports},
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… 
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  • 2010
Objective evidence of asthma by monitoring of peak expiratory flows at and off work or specific inhalation challenges offers a better diagnostic value.
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  • J. Bird, A. Burks
  • Medicine, Biology
    Primary care respiratory journal : journal of the General Practice Airways Group
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This review summarises the available literature regarding patients with both food allergy and asthma specifically looking at disease prevalence, IgE-mediated effects on the lower respiratory tract secondary to foods, the interplay of food additives and asthma, and food allergy as a risk factor for asthma morbidity with practical applications for clinicians.
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The case the authors present is unusual in that an 8 1/2-year-old boy developed anaphylaxis with the inhalation of steam from boiling lentils.
Fish Allergy: In Review
This contemporary review discusses interesting and new findings in the area of fish allergy including demographics, novel allergens identified, immunological mechanisms of sensitization, and innovative approaches in diagnosing and managing this life-long disease.
Food processing and occupational respiratory allergy‐ An EAACI position paper
Further studies are needed to identify and characterize major food allergens and define occupational exposure limits, evaluate the relative contribution of respiratory versus cutaneous sensitization to food antigens,evaluate the role of raw versus cooked food in influencing risk, and define the absolute or relative contraindication of patients with ingestion‐related food allergy, pollinosis, or oral allergy syndrome continuing to work with exposure to aerosolized food allergic agents.
A rare cause of aeroallergen-induced anaphylaxis: horse allergy.
A pediatric patient with a hypersensitivity reaction after horse allergen exposure is reported, and the definition of the type of reaction is discussed, as it may be the whole set of locally induced multisystemic reactions that resembles anaphylaxis.
Asthma and food allergy
Novel approaches are currently being investigated and new therapy modalities are being sought for refractory patients with IgE-mediated food allergies because of the difficulty of confirming diagnosis.


Anaphylactic reactions to foods
There is a continued need to raise awareness of the diagnosis and treatment of food-induced anaphylaxis among health care professionals, patients and their families, and the general public.
Asthma and rhinitis induced by exposure to raw green beans and chards.
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In conclusion, incidental inhalation of fish odors or fumes could play an important role in accidental and unknown encounters with fish in children on fish‐avoidance diets for fish IgE‐mediated hypersensitivity.
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  • Medicine
    The Journal of allergy and clinical immunology
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The inhalation of lupine flour could be an important cause of allergic sensitization in exposed workers and might give rise to occupational asthma and food allergy.
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A thorough investigation of an a topic tannery worker with occupational asthma finds the occupational source of the patient's symptoms is supported, and positive bronchial challenge with casein clearly defines it as the specific aetiological agent.
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Fatal food-induced anaphylaxis.
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Evaluation of occupational asthma from airborne egg protein exposure in multiple settings.
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