Review

Food hypersensitivity by inhalation

Daniel A Ramirez Jr^* and Sami L Bahna^*

Allergy & Immunology Section, Louisiana State University Health Science Center in Shreveport, 1501 Kings Highway, Shreveport, LA, USA

author email corresponding author email* Contributed equally

Clinical and Molecular Allergy 2009, 7:4doi:10.1186/1476-7961-7-4

Published:	20 February 2009

Abstract

Though not widely recognized, food hypersensitivity by inhalation can cause major morbidity in affected individuals. The exposure is usually more obvious and often substantial in occupational environments but frequently occurs in non-occupational settings, such as homes, schools, restaurants, grocery stores, and commercial flights. The exposure can be trivial, as in mere smelling or being in the vicinity of the food. The clinical manifestations can vary from a benign respiratory or cutaneous reaction to a systemic one that can be life-threatening. In addition to strict avoidance, such highly-sensitive subjects should carry self-injectable epinephrine and wear MedicAlert^® identification. Asthma is a strong predisposing factor and should be well-controlled. It is of great significance that food inhalation can cause de novo sensitization.