Occupational asthma induced by inhalation and ingestion of garlic

Ja, Lybarger; Js, Gallagher; Dw, Pulver; Litwin, Allen; Brooks, Stuart M.; Il, Bernstein

doi:10.1016/0091-6749(82)90120-8

Cited by 114 publications

(45 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Using RAST inhibition assay allergenic extracts from onion and asparagus have been shown to successfully inhibit garlic RAST assay providing scientific evidence for the existence of cross reactivity among the members of Liliaceae family. 21 However in another study asparagus was shown to significantly inhibit onion RAST reactivity whereas asparagus RAST was partially inhibited by onion. 6 The observed discrepancy was explained by the presence of a smaller amount of common allergenic content in onion compared to asparagus.…”

Section: Discussionmentioning

confidence: 99%

“…Bronchial asthma due to occupational exposure to garlic dust was first reported in 1940 19 and following that only isolated studies have investigated the role of garlic in airway allergy. [20][21][22] Skin sensitization due to garlic exposure has ranked garlic among the most potent allergens capable of causing allergic contact dermatitis. 23 Garlic hypersensitivity has also been described as a cause of urticaria.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Garlic and onion sensitization among Saudi patients screened for food allergy: A hospital based study

Almogren¹,

Shakoor²,

Adam³

2013

Afr H. Sci.

View full text Add to dashboard Cite

Background: Detection of specific IgE antibodies against food materials indicates allergic sensitization. Some very widely consumed foods materials such as garlic and onion have rarely been investigated for their allergenic potential. Objectives: To assess the presence of garlic and onion specific IgE antibodies in patients investigated for food allergy. Methods: Radioallergosorbent test (RAST) results of 108 patients with clinical suspicion of food allergy who were specifically screened for garlic and onion specific IgE antibodies along with other food allergens were analyzed retrospectively at King Khalid University Hosptial between January 2008 and April 2009. This group of patients included 73 males and 35 females with mean age 27+13.2 years. Estimation of garlic and onion specific IgE antibodies was performed by radioallergosorbent test (RAST) using Pharmacia ImmunoCAP 250 analyzer. Results: Out of the 108 patients 15 (13.8%) had garlic and onion specific IgE antibodies in their sera. Garlic specific IgE antibodies with the RAST scores between one to four were present in 14 and onion specific IgE were detected in 13 patients. For garlic specific IgEs majority of patients (08) had RAST score of one (0.35-0.69 kU/L) and for onion specific IgE antibodies seven patients had RAST score of two (0.70-3.49 kU/L). Among these patients 12 (80%) were found to have coexisting specific IgE antibodies against garlic and onion. Conclusion: The presence of garlic and onion specific IgE antibodies in a sizeable number of patients indicate sensitization and allergenic potential of these food materials.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Garlic and onion sensitization among Saudi patients screened for food allergy: A hospital based study

Almogren¹,

Shakoor²,

Adam³

2013

Afr H. Sci.

View full text Add to dashboard Cite

show abstract

“…Researchers have found that inhaled garlic dust can cause allergic asthma and inflammation of the mucous membranes inside the nose in cooks and garlic workers [Falleroni et al 1981;Lybarger et al 1982;Añibarro et al 1997;Jappe et al 1999;Pires et al 2002;Bassioukas et al 2004;Hubbard and Goldsmith 2005]. Some people who are allergic or sensitive to garlic have had reactions to diallyl disulfide, allyl propyl disulfide, 2-propenethiol, and allicin compounds that are present in crushed garlic [Papageorgiou et al 1983;Hubbard and Goldsmith 2005].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of a garlic paste production process.

2015

View full text Add to dashboard Cite

“…For the above reasons and in view of prior experience with respiratory occupational exposure to Btk in migrant workers, researchers extensively reviewed the literature concerning the occurrence of subsequent food allergy in workers previously sensitized after respiratory exposure to a variety of food proteins (Cartier et al 1984;Leser et al 2001;Lybarger et al 1982;Smith et al 1987). Unfortunately, there were a limited number of cross-sectional studies of occupational asthma (OA) induced by inhaled food proteins where the question of subsequent food allergy was addressed.…”

Section: Is Susceptibility To Food Allergy In Workers Sensitized By Imentioning

confidence: 99%

Clinical and laboratory investigation of allergy to genetically modified foods.

Bernstein

Bucchini

et al. 2003

Environ Health Perspect

View full text Add to dashboard Cite

Technology has improved the food supply since the first cultivation of crops. Genetic engineering facilitates the transfer of genes among organisms. Generally, only minute amounts of a specific protein need to be expressed to obtain the desired trait. Food allergy affects only individuals with an abnormal immunologic response to food-6% of children and 1.5-2% of adults in the United States. Not all diseases caused by food allergy are mediated by IgE. A number of expert committees have advised the U.S. government and international organizations on risk assessment for allergenicity of food proteins. These committees have created decision trees largely based on assessment of IgE-mediated food allergenicity. Difficulties include the limited availability of allergen-specific IgE antisera from allergic persons as validated source material, the utility of specific IgE assays, limited characterization of food proteins, cross-reactivity between food and other allergens, and modifications of food proteins by processing. StarLink was a corn variety modified to produce a Bacillus thuringiensis (Bt) endotoxin, Cry9C. The Centers for Disease Control and Prevention investigated 51 reports of possible adverse reactions to corn that occurred after the announcement that StarLink, allowed for animal feed, was found in the human food supply. Allergic reactions were not confirmed, but tools for postmarket assessment were limited. Workers in agricultural and food preparation facilities have potential inhalation exposure to plant dusts and flours. In 1999, researchers found that migrant health workers can become sensitized to certain Bt spore extracts after exposure to Bt spraying. Thus, the potential for occupational and consumer risks needs to be assessed.

show abstract

Occupational asthma induced by inhalation and ingestion of garlic

Cited by 114 publications

References 11 publications

Garlic and onion sensitization among Saudi patients screened for food allergy: A hospital based study

Garlic and onion sensitization among Saudi patients screened for food allergy: A hospital based study

Evaluation of a garlic paste production process.

Clinical and laboratory investigation of allergy to genetically modified foods.

Contact Info

Product

Resources

About