A corn allergy is an increased sensitivity to corn when ingested. Consuming a food with corn proteins can cause allergy symptoms such as coughing, sneezing and swelling of the tongue, face and throat. A severe corn allergy reaction can even lead to death. This type of food allergy is rare, though it can be very difficult to manage because of the large number of foods that include corn proteins (e.g., corn syrup, corn meal, cornstarch).

Those individuals who have severe allergic reactions to corn need to be especially cautious because a food allergy can trigger potentially life–threatening anaphylactic shock. This condition is characterized by difficulty breathing and a dangerous drop in blood pressure.

Corn allergies are triggered by eating one of the many foods that contain corn or corn proteins. However, the condition is triggered only by corn proteins, not corn oils.

A physician can help diagnose a patient with a corn allergy by using several types of tests and treatments and reviewing the patient’s medical history. An evaluation of a patient’s diet can also help pinpoint corn as a problem food. Because a corn allergy is so rare and because so many foods contain corn proteins, the diagnosis of a corn allergy often takes longer than for other food allergies.

The only method for treating a corn allergy is the complete removal of any foods containing corn or corn proteins from the diet. The list of problem foods associated with this condition is enormous and corn allergic individuals must work very hard to successfully avoid foods that could contain corn allergens. Individuals with this condition should work closely with their physician to better manage their diet.

It is important to note that not all reactions to food are allergic reactions. Corn intolerance is a reaction to eating corn that does not involve the immune system. Reactions associated with food intolerance are usually less severe than the reactions involved with food allergies.