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June 25, 1932


Author Affiliations


From the Allergy Clinic of the Northwestern University Medical School Department of Medicine.

JAMA. 1932;98(26):2280-2281. doi:10.1001/jama.1932.27320520002007a

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The ingestion of various foods as a frequent specific cause of asthma has been well known for many years. It is less known, however, that some of these foods give off volatile substances, especially during the process of cooking, that are capable of arousing attacks of asthma. The literature contains rather meager references to this subject. In Coca's recent book the following statement is pertinent: "Although fish usually acts as an ingestant, it is not uncommon to find that the mere odor of it in the room, particularly when it is being cooked, may induce asthma in the markedly sensitive child."

The following cases are illustrative:

Case 1.  —E. W., a white woman, aged 43, seen by us, Dec. 4, 1928, complained of attacks of cough and dyspnea occurring during the past six months. These spells usually came on about 1: 30 p. m. on Tuesdays and Fridays. The patient

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