Occupational asthma secondary to inhalation of garlic dust

Falleroni, Angelo E.; Zeiss, C. Raymond; Levitz, Doris

doi:10.1016/0091-6749(81)90173-1

Cited by 71 publications

(20 citation statements)

References 8 publications

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“…Food allergy to Liliaceae vegetables (garlic, onion, leek and asparagus) and spices is relatively rare, but allergic reactions to garlic on ingestion and work-related asthma secondary to inhalation of garlic dust have been reported [7,9,10,11,16,17]. Potentially fatal adverse reactions, including anaphylaxis, have also been described after the ingestion of garlic [10,22].…”

Section: Discussionmentioning

confidence: 99%

“…Most of the studies on occupational asthma caused by inhalation of garlic dust, have investigated IgE reactivity patterns only to a selected spice [7,9,10,11,16,17], whereas in spice mills, spice workers have concurrent exposures to multiple spices during work activities. An added complexity in identifying putative allergens in spice mill workers is the wide variation of spice blends produced that is dependent on local availability, geographic tradition and recipes of popular manufacturers.…”

Section: Introductionmentioning

confidence: 99%

“…Inhalation-related garlic allergy has since been reported in different occupational settings including food preparation and catering, sausage making, harvesting and storing of garlic bulbs, spice manufacturing, as well as packing and selling of spices [8,9,10,11]. While garlic (A. sativum) is known to be one of the most frequent causes of dermatitis of the fingertips in caterers [12], occupational airborne allergic contact dermatitis with concurrent type 1 allergy has also been described due to garlic dust exposure [13].…”

Section: Introductionmentioning

confidence: 99%

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Work-Related Allergy and Asthma in Spice Mill Workers – The Impact of Processing Dried Spices on IgE Reactivity Patterns

Walt¹,

Lopata

Nieuwenhuizen

et al. 2010

Int Arch Allergy Immunol

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Background: Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m³) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified. Methods: Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional exhaled nitric oxide. Specific IgE reactivity to a range of common inhalant, food and spice allergens was evaluated using ImmunoCAP and allergen microarray. The presence of non-IgE-mediated reactions was determined by basophil stimulation (CAST-ELISA). Specific allergens were identified by immunoblotting to extracts of raw and dried processed garlic, onion and chili pepper. Results: Asthma was confirmed in all 3 subjects, with work-related patterns prominent in worker 1 and 3. Sensitization to multiple spices and pollen was observed in both atopic workers 1 and 2, whereas garlic and chili pepper sensitization featured in all 3 workers. Microarray analysis demonstrated prominent profilin reactivity in atopic worker 2. Immunoblotting demonstrated a 50-kDa cross-reactive allergen in garlic and onion, and allergens of approximately 40 and 52 kDa in chili pepper. Dry powdered garlic and onion demonstrated greater IgE binding. Conclusions: This study demonstrated IgE reactivity to multiple spice allergens in workers exposed to high levels of inhalable spice dust. Processed garlic and onion powder demonstrated stronger IgE reactivity than the raw plant. Atopy and polysensitization to various plant profilins, suggesting pollen-food syndrome, represent additional risk factors for sensitizer-induced work-related asthma in spice mill workers.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Work-Related Allergy and Asthma in Spice Mill Workers – The Impact of Processing Dried Spices on IgE Reactivity Patterns

Walt¹,

Lopata

Nieuwenhuizen

et al. 2010

Int Arch Allergy Immunol

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“…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

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“…10 Members of Liliaceae family also induce immediate IgE-mediated reactions and among them once again garlic has been shown to be a potent inducer of specific IgE antibodies in the patients. 11 There are however only few case reports of raw asparagus causing IgE-mediated contact urticaria. 12 and occupational rhinitis and asthma.…”

Section: Introductionmentioning

confidence: 99%

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

Almogren¹,

Shakoor²,

Adam³

2013

Afr H. Sci.

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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.

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Occupational asthma secondary to inhalation of garlic dust

Cited by 71 publications

References 8 publications

Work-Related Allergy and Asthma in Spice Mill Workers – The Impact of Processing Dried Spices on IgE Reactivity Patterns

Work-Related Allergy and Asthma in Spice Mill Workers – The Impact of Processing Dried Spices on IgE Reactivity Patterns

Evaluation of a garlic paste production process.

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

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