2014/01/08 by Giovanna Vitaliti, Piero Pavone, Giuseppina Spataro +3 · 1 citation
Medicine · #Food Allergy and Anaphylaxis Research #Allergic Rhinitis and Sensitization #Occupational exposure and asthma #Medicine #Allergy #Food allergy #Legume #Environmental health #Pediatrics #Immunology #Agronomy
paper · doi:10.1016/j.aller.2013.09.009
openalex publication_date 2014/01/08 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/23
In the past few decades, the prevalence of allergic diseases has deeply increased, with a key role played by food allergies. Legumes seem to play a major role towards the overall increase in the scenario of food allergy, since they are an appreciated source, consumed worldwide, due to their high protein content, variable amounts of lipids and for the presence of vitamins. In literature there are numerous descriptions of adverse reactions after ingestion of uncooked and cooked legumes. Nevertheless, cases of allergic reactions induced by inhaling vapours from cooking legumes have rarely been described. Herein the authors report an update of the literature data on allergic reactions caused by legume steam inhalation, underlying the possible pathogenic mechanism of these atopic events and the knowledge of literature data in paediatric age. The importance of this review is the focus on the clinical aspects concerning legume vapour allergy, referring to literature data in childhood.