The role of inhalant food allergens in occupational asthma.
Workers handling food products and derivatives are at increased risk of developing occupational asthma. Exposure to food allergens occurs primarily through inhalation of dust, steam, vapors, and aerosolized proteins generated during cutting, scrubbing or cleaning, cooking or boiling, and drying activities. Suspicion of the diagnosis of occupational asthma should lead to proper investigation to confirm the diagnosis objectively. Most inhaled food allergy is IgE mediated, and skin prick tests or specific IgE tests are useful tools to support the diagnosis, but objective evidence of asthma by monitoring of peak expiratory flows at and off work or specific inhalation challenges offers a better diagnostic value. This article provides a list of the various foods, food additives, and contaminants that have been associated with occupational asthma.
Cartier
André
A
Hôpital du Sacré-Coeur de Montréal, 5400 Boulevard Gouin Ouest, Montreal, QC, Canada. andre.cartier@umontreal.ca
D000485:Allergens / Q000009:adverse effects*; D001249:Asthma / Q000209:etiology*; D005502:Food / Q000009:adverse effects*; D005503:Food Additives / Q000009:adverse effects; D005512:Food Hypersensitivity / Q000209:etiology*; D006801:Humans; D019570:Inhalation Exposure / Q000009:adverse effects* / Q000517:prevention & control; D009784:Occupational Diseases / Q000209:etiology* / Q000517:prevention & control; D016273:Occupational Exposure / Q000009:adverse effects* / Q000517:prevention & control
D000485:Allergens; D005503:Food Additives