Inhalationsallergien am Arbeitsplatz

Abstract

It is common that the inhalation of occupational allergens induces occupational airway diseases, but the inducers are diverse and complex, and the pathomechanism of the disease is not clear in every case. Only few allergens have been studied in detail (e.g., wheat flour and natural rubber latex), and most of the occupational airway sensitizers have only been documented as case reports. This review describes occupational type I aeroallergens according to their source (plant, animal, microbial, and chemical) and workplace application area. New aspects on the diagnosis and legal preventive regulations for occupational allergic airway diseases are described.

Update of the S2k guideline on the management of IgE-mediated food allergies

“…In the general population, CU and PCD to food allergen sources are very rare; in food processing occupations, the proportion of PCD and CU is significantly higher (1.5 – 20%), depending on the occupation and cohort sample [ 241 , 245 , 246 , 247 ]. The prevalence of work-related asthmatic diseases in exposed workers ranges from 1 to 20% and is particularly high among bakers [ 247 , 248 , 249 , 250 ]. Flour dust allergy to wheat and rye flour represents the most common cause of occupational allergic obstructive airway disease in Germany [ 249 , 250 ].…”

“…The prevalence of work-related asthmatic diseases in exposed workers ranges from 1 to 20% and is particularly high among bakers [ 247 , 248 , 249 , 250 ]. Flour dust allergy to wheat and rye flour represents the most common cause of occupational allergic obstructive airway disease in Germany [ 249 , 250 ].…”

“…Food allergens from a wide variety of allergen sources have been described as triggers [ 241 , 250 , 251 , 252 , 253 ]. Asthmatic bakers with sensitization after inhalation exposure to wheat flour show different allergen profiles than individuals with orally acquired wheat-induced food allergy [ 249 , 250 ].…”

“…Food allergens from a wide variety of allergen sources have been described as triggers [ 241 , 250 , 251 , 252 , 253 ]. Asthmatic bakers with sensitization after inhalation exposure to wheat flour show different allergen profiles than individuals with orally acquired wheat-induced food allergy [ 249 , 250 ]. The extent to which certain food allergens cause specific allergic symptoms depending on the exposure (oral, inhalation, cutaneous) ( Table 19 ) is not yet clear for most allergen sources [ 249 , 254 ].…”

“…Protection of workers from allergen exposure and sensitization by minimizing occupational health hazards is necessary for the prevention of IgE-mediated skin and respiratory diseases [ 250 , 255 ]. Occupational dermatology and occupational medicine guidelines and recommendations are available [ 242 , 246 , 248 , 255 , 256 , 257 , 258 , 259 ].…”