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Current Allergy and Asthma Reports

Erschienen in:

01.09.2010

The Role of Inhalant Food Allergens in Occupational Asthma

verfasst von: André Cartier

Erschienen in: Current Allergy and Asthma Reports | Ausgabe 5/2010

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Abstract

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.

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Titel: The Role of Inhalant Food Allergens in Occupational Asthma
verfasst von: André Cartier
Publikationsdatum: 01.09.2010
Verlag: Current Science Inc.
Erschienen in: Current Allergy and Asthma Reports / Ausgabe 5/2010
Print ISSN: 1529-7322
Elektronische ISSN: 1534-6315
DOI: https://doi.org/10.1007/s11882-010-0130-2

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The Role of Inhalant Food Allergens in Occupational Asthma

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