People at risk:
(1) farmers, fishermen and greenhouse workers (food generators)
(2) workers in the food transport and processing industries
(3) bakers and chefs
(4) patrons and serving personnel at a restaurant
(5) people in a home where there is cooking
(6) pharmaceutical industry
(7) small children playing in the kitchen
(8) people living downwind from a place where cooking is being done
(9) store clerks or housekeepers
Factors determining risk:
(1) what is being inhaled (dry powder, steam, smoke, etc)
(2) size of particles being inhaled
(3) degradation of allergen by cooking
(4) severity of the patient's allergy.
(5) duration and frequency of exposure
(6) number of allergens exposed to
Sites of reaction:
(1) conjunctivitis
(2) rhinosinusitis
(3) oral (oral allergy syndrome)
(4) cough
(5) bronchospasm or asthma with dyspnea and wheezing
(7) contact dermatitis
Other considerations:
(1) aspiration of the allergen
Differential diagnosis:
(1) reaction to dust or powder
(2) chemical irritation
(3) allergic reaction after ingestion of the allergen
