Occupational Rhinoconjunctivitis Induced by Unusual Allergens of Carrot

Sánchez-Guerrero, I.; Nieto-Nieto, A; Meseguer, Juan; Navarro, Miguel Lova; Sáez, Miguel; Magdalena, María; Pérez, Miguel Ángel Rodríguez; Pineda, Fernando; Sánchez, José Damián López

doi:10.18176/jiaci.0482

Cited by 2 publications

(1 citation statement)

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“…A comprehensive list of agents causing occupational allergy, OR or OA is listed in the EAACI Consensus Statement [1 & ]. Additional agents that have been reported in this review period are listed in Table 2 [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19]. Notable newly reported plant agents include an additional allergen Prunus persica 9 in peach tree pollen, causing allergic sensitization in peach orchard farm workers [5].…”

Section: Causative Agentsmentioning

confidence: 99%

Occupational inhalant allergy in food handling occupations

Jeebhay

Baatjies

2021

Current Opinion in Allergy &Amp; Clinical Immunology

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Purpose of reviewReview article on recent developments on inhalant food allergens associated with occupational respiratory allergy and asthma. Recent findingsThis review has found that occupational inhalant allergy in food handling occupations is a common and recognisable clinical entity (class 3 food allergy) in high-risk food occupations such as bakeries and seafood processing. Aerosolised food proteins from plant or animal food sources, additives and biological food contaminants cause occupational sensitization, rhinitis and asthma. The risk of allergy may be enhanced across the food value chain as a result of food processing techniques including the introduction of new food allergens in the food matrix. Occupational food allergy and asthma can be prevented by improved health-based exposure standards, workplace control measures, education and training activities, and early diagnosis accompanied with exposure reduction. SummaryFuture studies need to focus on exposure-response studies to establish improved exposure limits especially for flour dust, the relevance of cooked vs raw foods in influencing risk, identifying and characterising major inhalant food allergens accompanied with component resolved diagnostic approaches, and evaluating the effectiveness of interventions for common high-risk food sensitizers causing occupational rhinitis and asthma.

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