Exposure-response relationships for inhalant wheat allergen exposure and asthma

Baatjies, Roslynn; Meijster, Tim; Heederik, Dick; Jeebhay, Mohamed F.

doi:10.1136/oemed-2013-101853

Cited by 18 publications

(8 citation statements)

References 41 publications

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“…Some foods such as crustaceans (eg, crab) and cereal flours (eg, wheat, rye) are more potent sensitizers than others from their phylogenetic group. There is increasing evidence that the risk of occupational sensitization and OA/OR is increased with higher exposures to food aerosols of flour (wheat and rye), fungal α‐amylase, green coffee, castor bean, and seafood (crab, prawn, salmon, pilchard, and anchovy fish) …”

Section: Epidemiology (Including Causative Agents and Risk Factors)mentioning

confidence: 99%

Food processing and occupational respiratory allergy‐ An EAACI position paper

Jeebhay

Moscato

Bang

et al. 2019

Allergy

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Occupational exposure to foods is responsible for up to 25% of cases of occupational asthma and rhinitis. Animal and vegetable high-molecular-weight proteins present in aerosolized foods during food processing, additives, preservatives, antioxidants, and food contaminants are the main inhalant allergen sources. Most agents typically cause IgE-mediated allergic reactions, causing a distinct form of food allergy (Class 3 food allergy). The allergenicity of a food protein, allergen exposure levels, and atopy are important risk factors. Diagnosis relies on a thorough medical and occupational history, functional assessment, assessment of sensitization, including component-resolved diagnostics where appropriate, and in selected cases specific inhalation tests.Exposure assessment, including allergen determination, is a cornerstone for establishing preventive measures. Management includes allergen exposure avoidance or reduction (second best option), pharmacological treatment, assessment of impairment, and worker's compensation. Further studies are needed to identify and characterize major food allergens and define occupational exposure limits, evaluate the relative contribution of respiratory versus cutaneous sensitization to food antigens, evaluate the role of raw versus cooked food in influencing risk, and define the absolute or relative contraindication of patients with ingestion-related food allergy, | 1853 JEEBHAY Et Al.

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Section: Epidemiology (Including Causative Agents and Risk Factors)mentioning

confidence: 99%

Food processing and occupational respiratory allergy‐ An EAACI position paper

Jeebhay

Moscato

Bang

et al. 2019

Allergy

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show abstract

“…There seems to be a strong correlation between high concentration of airborne allergens and increased allergic sensitization (Baatjies et al 2015;Karnath et al 2014a). Crustaceans seem to produce the strongest allergic response during processing of seafood and reach prevalence rates of up to 30 % (Bonlokke et al 2012;Gautrin et al 2010).…”

Section: 3mentioning

confidence: 99%

Allergens and Molecular Diagnostics of Shellfish Allergy

Lopata

Kleine-Tebbe²,

Kamath

2017

Molecular Allergy Diagnostics

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“…These include the presence of other potential allergens such as flour and preservatives, which are essential common ingredients of most spice blends that were not formally investigated. Various studies of bakery workers, including our own, have demonstrated that exposures to flour dust are associated with increased risk of sensitisation and work-related respiratory symptoms in a dose-dependent manner 31. Interestingly, a delayed increase across the 24-hour period was not observed between the high and low exposure groups.…”

Section: Discussionmentioning

confidence: 58%