Bronchial challenges with aerosolized food in asthmatic, food‐allergic children

Roberts, Graham; Golder, Neil; Lack, Gideon

doi:10.1034/j.1398-9995.2002.03366.x

Cited by 96 publications

(48 citation statements)

References 31 publications

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“…Data support the idea that exposure to aerosols of food products could lead to food allergy (Leser et al 2001;Roberts et al 2002). Sensitization might occur via dermal, respiratory, or gastrointestinal exposure.…”

Section: Sensitive Populationssupporting

confidence: 50%

Key issues for the assessment of the allergenic potential of genetically modified foods: breakout group reports.

Germolec

Kimber

Goldman

et al. 2003

Environ Health Perspect

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On the final afternoon of the workshop "Assessment of the Allergenic Potential of Genetically Modified Foods," held 10-12 December 2001 in Chapel Hill, North Carolina, USA, speakers and participants met in breakout groups to discuss specific questions in the areas of use of human clinical data, animal models to assess food allergy, biomarkers of exposure and effect, sensitive populations, dose-response assessment, and postmarket surveillance. Each group addressed general questions regarding allergenicity of genetically modified foods and specific questions for each subject area. This article is a brief summary of the discussions of each of the six breakout groups regarding our current state of knowledge and what information is needed to advance the field.

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Section: Sensitive Populationssupporting

confidence: 50%

Key issues for the assessment of the allergenic potential of genetically modified foods: breakout group reports.

Germolec

Kimber

Goldman

et al. 2003

Environ Health Perspect

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“…Roberts et al [ 44 ] recently reported that a group of children with food allergies also developed asthma when exposed to the aerosolized form of the food. Children with IgE-mediated food allergy developed asthma on inhalational exposure to the relevant food allergen while it was being cooked.…”

Section: Other Foods Implicated In Inhalation Reactionsmentioning

confidence: 97%

Allergic reactions to foods by inhalation

James¹,

Crespo²

2007

Curr Allergy Asthma Rep

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Although allergic reactions to foods occur most commonly after ingestion, inhalation of foods can also be an underlying cause of these reactions. For example, published reports have highlighted the inhalation of allergens from fish, shellfish, seeds, soybeans, cereal grains, hen's egg, cow's milk, and many other foods in allergic reactions. Symptoms have typically included respiratory manifestations such as rhinoconjunctivitis, coughing, wheezing, dyspnea, and asthma. In some cases, anaphylaxis has been observed. In addition, there have been many investigations of occupational asthma following the inhalation of relevant food allergens. This report reviews the current literature focusing on allergic reactions to foods by inhalation.

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“…Neither the patient nor the technician making recordings was aware about ingredients of placebo or active test food. A positive challenge was defined as one where symptoms such as wheeze, chest tightness, shortness of breath, coughing, a drop in FEV 1 of at least 15% for asthma (Roberts et al, 2002), and sneezing, runny noses for rhinitis occurred within 1 h of the exposure. Medication and resuscitation equipment were available in the food challenge area in the clinic.…”

Section: Food Challengementioning

confidence: 99%