2014
DOI: 10.1136/oemed-2013-101853
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Exposure-response relationships for inhalant wheat allergen exposure and asthma

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Cited by 18 publications
(8 citation statements)
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“…Some foods such as crustaceans (eg, crab) and cereal flours (eg, wheat, rye) are more potent sensitizers than others from their phylogenetic group. There is increasing evidence that the risk of occupational sensitization and OA/OR is increased with higher exposures to food aerosols of flour (wheat and rye), fungal α‐amylase, green coffee, castor bean, and seafood (crab, prawn, salmon, pilchard, and anchovy fish) …”
Section: Epidemiology (Including Causative Agents and Risk Factors)mentioning
confidence: 99%
“…Some foods such as crustaceans (eg, crab) and cereal flours (eg, wheat, rye) are more potent sensitizers than others from their phylogenetic group. There is increasing evidence that the risk of occupational sensitization and OA/OR is increased with higher exposures to food aerosols of flour (wheat and rye), fungal α‐amylase, green coffee, castor bean, and seafood (crab, prawn, salmon, pilchard, and anchovy fish) …”
Section: Epidemiology (Including Causative Agents and Risk Factors)mentioning
confidence: 99%
“…There seems to be a strong correlation between high concentration of airborne allergens and increased allergic sensitization (Baatjies et al 2015;Karnath et al 2014a). Crustaceans seem to produce the strongest allergic response during processing of seafood and reach prevalence rates of up to 30 % (Bonlokke et al 2012;Gautrin et al 2010).…”
Section: 3mentioning
confidence: 99%
“…These include the presence of other potential allergens such as flour and preservatives, which are essential common ingredients of most spice blends that were not formally investigated. Various studies of bakery workers, including our own, have demonstrated that exposures to flour dust are associated with increased risk of sensitisation and work-related respiratory symptoms in a dose-dependent manner 31. Interestingly, a delayed increase across the 24-hour period was not observed between the high and low exposure groups.…”
Section: Discussionmentioning
confidence: 58%