Occupational asthma in the confectionary industry caused by sensitivity to egg

Carmona, J. G. Blanco; Picon, S. Juste; Sotillos, M. Garcés; Gaston, P. Rodriguez

doi:10.1111/j.1398-9995.1992.tb00964.x

Cited by 28 publications

(3 citation statements)

References 5 publications

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“…The risk to a baker of developing baker's asthma is estimated at 0.3% per year. 71 Other implicated foods reported to cause occupational asthma include egg, 72 enzymes used in the cheese industry, 73 shellfish, 74 milk, 75 and carob bean flour. 76 Pathologically, occupational asthma looks similar to allergic asthma.…”

Section: Occupational Asthmamentioning

confidence: 99%

Food allergy and asthma

Bird

Burks

2009

Primary Care Respiratory Journal

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Food allergy and asthma commonly co-exist in the same patient with approximately one-third of children with food allergy having asthma. When both atopic conditions are present a food allergic patient is placed at greater risk of having a fatal reaction from food allergen exposure. For this reason asthma should be diligently managed in a food allergic patient and these patients should be carefully instructed on allergen avoidance and the proper use of self-injectable epinephrine. This review summarises the available literature regarding patients with both food allergy and asthma specifically looking at disease prevalence, IgE-mediated effects on the lower respiratory tract secondary to foods, the interplay of food additives and asthma, and food allergy as a risk factor for asthma morbidity with practical applications for clinicians.

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Section: Occupational Asthmamentioning

confidence: 99%

Food allergy and asthma

Bird

Burks

2009

Primary Care Respiratory Journal

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“…Food handlers are at risk of developing dermatitis due to food sensitization or skin damage directly from their irritant effects, as well as from the wet environment that accompanies food preparation. When the allergen is volatile, respiratory and ocular symptoms (rhinitis, asthma, and conjunctivitis) can coexist [12, 13]. …”

Section: Discussionmentioning

confidence: 99%

Occupational Protein Contact Dermatitis: Two Case Reports

Rocha

Pereira²,

Sousa-Basto³

et al. 2010

Case Reports in Medicine

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Protein contact dermatitis (PCD) is a contact dermatitis caused by high-molecular-weight proteins. This entity has been reported with increasing frequency, most commonly as occupational hand dermatitis in food handlers. Clinically, it is characterized by a chronic and recurrent dermatitis with erythema, scaling, and fissures with acute exacerbations occurring a few minutes after contact with offending allergen. We report two cases in confectioners who presented with chronic hand dermatitis.

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“…However, it has been demonstrated that adult patients with one or more food allergies had increased hospitalizations for asthma [ 4 ], and in a study from Woods et al, it was shown that adults with probable peanut and shrimp allergy often have more frequent asthma episodes and doctor’s diagnosed asthma [ 9 ]. In addition, it has been also shown that inhalation of aerosolized food particles may lead to the development of asthma in adults [ 10 – 12 ]. The relation between asthma and gastrointestinal symptoms in adults is not extensively studied.…”

Section: Introductionmentioning

confidence: 99%

Self‐reported adverse reactions and IgE sensitization to common foods in adults with asthma

Rentzos¹,

Johanson²,

Sjölander³

et al. 2015

Clinical & Translational All

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BackgroundThere is very few data available on the prevalence of food hypersensitivity among adults with asthma. The aim of this study was to explore the prevalence of self-reported adverse reactions and IgE sensitization to the different foods and to determine the spectrum and the prevalence of food-related gastrointestinal symptoms in adults with and with no asthma.MethodsA cross sectional study based on interviews and questionnaire responses from 1527 subjects, aged 18–75 years of age, from Västra Götaland in Sweden, as part of the larger West Sweden Asthma Study. IgE analyses were performed in sera from all subjects.ResultsFifty three percent of adults with asthma reported adverse reactions to foods compared to 30 % of non-asthmatics. Most asthmatics reported symptoms from eating hazelnut, followed by other nuts, birch-related foods, milk, peanut and shellfish. Furthermore, adults with asthma experienced significantly more often gastrointestinal symptoms from hazelnut, apple and milk and were found to significantly more often be sensitized to the most common foods compared to the non-asthmatic subjects. The asthmatics showed a significant correlation between IgE to both hazelnut and birch and self-reported symptoms after ingestion of hazelnut and to a lesser extent to almonds.ConclusionsThe prevalence of self-reported adverse reactions and sensitization to the most common foods was much higher among the asthmatic subjects. Hazelnut was the food that asthmatics most frequently experienced adverse reactions from, and the strong correlation between IgE to hazelnut and birch indicate that the observed adverse reactions are partly due to sensitization to allergens from the PR-10 family.Electronic supplementary materialThe online version of this article (doi:10.1186/s13601-015-0067-6) contains supplementary material, which is available to authorized users.

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Occupational asthma in the confectionary industry caused by sensitivity to egg

Cited by 28 publications

References 5 publications

Food allergy and asthma

Food allergy and asthma

Occupational Protein Contact Dermatitis: Two Case Reports

Self‐reported adverse reactions and IgE sensitization to common foods in adults with asthma

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