Table 18. Forms, clinic, and characteristics of occupational food allergies.

Immunopathology	Disease/symptoms	Clinical characteristics	Typical age group	Prognosis
IgE-mediated	Contact urticaria syndrome (stages I – IV)	Predominantly occupationally triggered by cutaneous contact	Adults, occupationally exposed	Depending on the triggering food and possible avoidance measures
	Occupational obstructive respiratory diseases caused by allergens (incl. allergic rhinopathy)	Predominantly occupational respiratory symptoms caused by inhalation exposure to allergens	Adults, occupationally exposed persons	Depending on the triggering food and possible avoidance measures
Mixed IgE- and cell-mediated	Protein contact dermatitis	Predominantly occupational lesions on the hands triggered by cutaneous contact	Adults, occupationally exposed	More severe effects and less favorable prognosis than occupational skin eruptions of other etiologies
Non-immunological	Non-immunological contact urticaria	Predominantly occupationally triggered lesions on the hands induced by cutaneous contact with benzoic acid, sodium benzoate, sorbic acid, abietic acid, nicotinic acid esters, cinnamic acid, cinnamaldehyde and perubalsam	Adults, occupationally exposed	In contrast to IgE-mediated contact urticaria usually limited to contact area