Miloš Jeseňák, Zuzana Rennerová, Zuzana Havlíčeková, Zuzana Michnová, Vladimír Pohanka, Peter Bánovčin
Food allergy (FA) can affect nearly each organ or system (skin, gastrointestinal, respiratory or cardiovascular) and the combination of these symptoms is more rule than exception. In children the most frequent symptoms are those from the part of gastrointestinal tract and skin, but also from the respiratory system. FA can be clinically presented by various respiratory symptoms, which are usually caused by specific IgE-mediated reactions. The symptoms usually appear after the ingestion of specific food, although the appearance of them is possible also after inhalation of these food allergens, or rarely, after skin contact with causal food, which is patient allergic to. It is important that FA in an early life is a strong marker indicating higher risk of respiratory allergy development in the future. The participation of FA is possible in these respiratory symptoms and diseases: a. anaphylaxis induced by food allergens; b. allergic rhinitis with gustatory rhinitis; c. serous otitis media with effusion; d. pulmonary hemosiderosis induced by food allergens, usually cow milk proteins (Heiner syndrome); e. respiratory symptoms induced by inhalation of food allergens. Also the possibility of respiratory reactions due to food additives should be taken into account (non-immunologic reaction, food intolerance).