Anaphylaxis to shellfish by inhalation of cooking vapor in a child

Crustacean allergy is more common in adults than in children, in which prevalence is less than 0.5%. Allergic symptoms to seafood are usually triggered by ingestion, but can also occur by inhalation of aerosolized proteins during trapping, processing, and cooking. Seafood allergy by inhalation is commonly reported in occupational settings, usually associated with respiratory symptoms, whereas it is rarely reported in children or as a cause of anaphylaxis.Herein we describe the case of a 10-year-old girl referred to our allergy clinic for an acute episode of urticaria-angioedema of the ace and trunk and difficulty breathing a few minutes after breathing in vapors from cooked shrimp, which resolved after administration of intramuscular epinephrine in the emergency department