The Role of Inhalant Food Allergens in Occupational Asthma |
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Authors: | André Cartier |
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Institution: | 1.H?pital du Sacré-C?ur de Montréal,Montreal,Canada |
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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. |
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Keywords: | |
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