FREE NEJM E-TOC    HOME   |   SUBSCRIBE   |   CURRENT ISSUE   |   PAST ISSUES   |   COLLECTIONS   |   Search Term  Advanced Search

Sign in | Get NEJM's E-Mail Table of Contents — Free | Subscribe

Previous Volume 346:1833-1834 June 6, 2002 Number 23 Next

	Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings.

	Full Text PDF PDA Full Text Purchase this article Add to Personal Archive Add to Citation Manager Notify a Friend E-mail When Cited Related Article PubMed Citation

To the Editor: Peanuts and tree nuts are often the cause of fatal or nearly fatal allergic reactions induced by food.^1,2 Accidental exposure through ingestion is common, but there are rare reports of transmission of allergens through kissing.^3,4,5 We were recently surprised by the number of people in our data base of subjects with food allergies who spontaneously reported such reactions.

Of 379 subjects with self-reported histories compatible with IgE-mediated food allergy to nuts or seeds, 20 (5.3 percent) reported reactions from kissing, although there was no direct query about this mode of exposure in our questionnaire. All 20 subjects . . . [Full Text of this Article]

References

Related Letters:

Kissing and Food Reactions
Fischer A., Groneberg D. A., Moehring R., Hallett R., Teuber S. S.
Extract | Full Text | PDF  
N Engl J Med 2002; 347:1210, Oct 10, 2002. Correspondence

This article has been cited by other articles:

• Leung, D. Y.M., Sampson, H. A., Yunginger, J. W., Burks, A. W. Jr., Schneider, L. C., Wortel, C. H., Davis, F. M., Hyun, J. D., Shanahan, W. R. Jr., the TNX-901 Peanut Allergy Study Group, (2003). Effect of Anti-IgE Therapy in Patients with Peanut Allergy. NEJM 348: 986-993 [Abstract] [Full Text]  
• Steensma, D. P. (2003). The Kiss of Death: A Severe Allergic Reaction to a Shellfish Induced by a Good-Night Kiss. Mayo Clin Proc. 78: 221-222 [Abstract]  
• Fischer, A., Groneberg, D. A., Moehring, R., Hallett, R., Teuber, S. S. (2002). Kissing and Food Reactions. NEJM 347: 1210-1210 [Full Text]