Regions of Growth

Phoma, a type of fungus, is widespread throughout the United States and can grow in a variety of areas.

Outdoor Growth

• Garden and Agriculture: Phoma is common in gardens, crops, and other agricultural sites. It can infect a wide range of plants causing leaf spots, root rot, and wilts.

<li><i>Wild Areas</i>: This fungus can also be found in wild, uncultivated areas such as forests and meadows.</li>

Indoor Growth

• Water-Damaged Buildings: In buildings that have suffered water damage, phoma is one of the moulds that frequently grows on damp materials.

<li><i>Cellars and Basements</i>: The cool, damp conditions in cellars and basements can provide an ideal environment for phoma to grow.</li>

Phoma is not confined to any one specific region of the country and can grow wherever conditions are favorable.

While Phoma allergy is primarily caused by exposure to Phoma spp. fungi commonly found on plants or damp places, some foods may have the potential to worsen allergic symptoms. These foods are often those with high mold content or have undergone fermentation process. Consuming them could heighten an individual's sensitivity to molds and fungi, thus exacerbating Phoma allergy symptoms.

Foods with high mold content

• Cheeses: While not all cheeses are mold-based, certain types such as blue cheese, roquefort, gorgonzola, and stilton are made with the use of molds.
• Mushrooms: Being fungi themselves, mushrooms can potentially exacerbate fungal allergies.
• Dried Fruits: During the drying process, fruits may have been exposed to molds.

Fermented foods

• Yogurt: Though generally healthy, yogurt is a product of bacterial fermentation, and might exacerbate symptoms in sensitive individuals.
• Sauerkraut and Kimchi: These are fermented vegetable products, and fermentation can encourage the growth of molds and yeasts.
• Alcoholic Beverages: Drinks such as beer and wine are products of yeast fermentation.

To manage a Phoma allergy effectively, it is recommended to maintain a balanced diet and avoid foods that might trigger allergic symptoms. Always remember that everyone's allergies are unique, so a food that may trigger symptoms in one person might not cause problems in another.