The Role of Inhalant Food Allergens in Occupational Asthma

Abstract

Workers handling food products and derivatives are at increased risk of developing occupational asthma. Exposure to food allergens occurs primarily through inhalation of dust, steam, vapors, and aerosolized proteins generated during cutting, scrubbing or cleaning, cooking or boiling, and drying activities. Suspicion of the diagnosis of occupational asthma should lead to proper investigation to confirm the diagnosis objectively. Most inhaled food allergy is IgE mediated, and skin prick tests or specific IgE tests are useful tools to support the diagnosis, but objective evidence of asthma by monitoring of peak expiratory flows at and off work or specific inhalation challenges offers a better diagnostic value. This article provides a list of the various foods, food additives, and contaminants that have been associated with occupational asthma.

Food Allergy

“…Adverse reactions can occur in the oral cavity (oral allergy syndrome) or throughout the GI tract, depending on the stability of the allergens (Sampson 2004). Inhalation of dust, steam, and vapor that contain airborne food allergens, notably cereals and seafood, can induce adverse reactions, including occupational asthma and anaphylactic shock (Cartier 2010). Skin exposure to food allergens (e.g., meats, vegetables, and fruits) can cause contact urticaria (Sampson 2004).…”

In silico analyses of structural and allergenicity features of sapodilla (Manilkara zapota) acidic thaumatin-like protein in comparison with allergenic plant TLPs

“…Plant food cross-reactive allergens and pollen-food cross-reactive allergens also form a major contributor for the prevalence of inhalant and ingestant allergies (Cartier, 2010;Ramirez and Bahna, 2009;Leone et al, 2006;Palacín et al, 2010Palacín et al, , 2012Oberhuber et al, 2008). The concept of epitope diversity and allergen variability with reference to plant TLPs in a clinical scenario has been documented by several researchers (Bublin et al, 2004;Maddumage et al, 2013;Palacín et al, 2011).…”

Allergic reactions to foods by inhalation in children

“…Aerosolized food particles have been detected in the air samples not only from a confined area 16 but also from outdoor environments such as a fish markets 17 or soybean unloading in the harbor. 18 Airborne food allergens are generated when the food is cooked, particularly boiled or steamed, 9 or manipulated, especially cutting or cleaning.…”