Allergic reaction after eating α‐amylase (Asp o 2)‐containing bread A case report

A 29‐year‐old female bakery shop assistant was occupationally sensitized to flour allergens and Aspergillus α‐amylase ( Asp o 2). The latter represents a strongly allergenic component of routinely used baking additives. The patient had repeatedly responded to the consumption of white bread with rhinitis, conjunctivitis, and, occasionally, wheal and flare reactions. She underwent allergologic investigations including oral challenge tests with...