Occupational buckwheat allergy as a cause of allergic rhinitis, asthma, contact urticaria and anaphylaxis—An emerging problem in food‐handling occupations?

Jungewelter, Soile; Airaksinen, Liisa; Pesonen, Maria

doi:10.1002/ajim.23185

Cited by 14 publications

(13 citation statements)

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“…It can be trigger by irritants, drugs, hormonal imbalance, pregnancy, age, and others or have the idiopathic character, which is generally called the non-allergic, non-infectious rhinitis) ( Hellings et al, 2017 ; Mullol et al, 2020 ). Rhinitis caused by allergens and mediated by IgE is called allergic rhinitis (AR) ( Passali et al, 2018 ; Jungewelter et al, 2020 ). Additionally, some of the anatomical abnormalities, presence of foreign bodies in the upper airways, nasal polyps, primary ciliary dyskinesia can be manifested in the same way, therefore rhinitis demand a careful diagnosis ( Hellings et al, 2017 ; Dykewicz et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Probiotic Bacteria on Respiratory Allergy Disorders

Jakubczyk

Górska

2021

Front. Microbiol.

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Respiratory allergy is a common disease with an increased prevalence worldwide. The effective remedy is still unknown, and a new therapeutic approach is highly desirable. The review elaborates the influence of probiotic bacteria on respiratory allergy prevention and treatment with particular emphasis on the impact of the current methods of their administration – oral and intranasal. The background of the respiratory allergy is complex thus, we focused on the usefulness of probiotics in the alleviation of different allergy factors, in particular involved in pathomechanism, local hypersensitive evidence and the importance of epithelial barrier. In this review, we have shown that (1) probiotic strains may vary in modulatory potential in respiratory allergy, (2) probiotic bacteria are beneficial in oral and intranasal administration, (3) recombinant probiotic bacteria can modulate the course of respiratory allergy.

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Section: Introductionmentioning

confidence: 99%

Impact of Probiotic Bacteria on Respiratory Allergy Disorders

Jakubczyk

Górska

2021

Front. Microbiol.

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“…In conclusion, it is important to recognize that contemporary baking work may expose bakers to unusual allergens such as psyllium or buckwheat 1 and to consider all these allergens when a work‐related disease is suspected in a baker.…”

Section: Discussionmentioning

confidence: 99%

“…Baker's rhinitis and asthma caused by inhaled cereal flours are among the most common occupational diseases. Lately, gluten‐free or vegan diets have increased in popularity and bakers' allergens are changing in parallel 1 …”

Section: Introductionmentioning

confidence: 99%

Occupational IgE‐mediated psyllium allergy in contemporary gluten‐free and vegan baking: A case of allergic rhinitis

Jungewelter

Airaksinen

2021

American J Industrial Med

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Psyllium (from Plantago ovata; ispaghula) is used as a dietary supplement and is supplied in the form of husk, granules, capsules, or powder. Consumers using psyllium‐containing laxatives, healthcare workers handling these, and pharmaceutical workers in laxative‐manufacturing plants are known to be at risk of sensitization and subsequent rhinitis, asthma, contact urticaria, and even anaphylaxis. To our knowledge, the case we present here is the first of baker's immunoglobulin E (IgE)‐mediated occupational allergy due to psyllium exposure. Our patient, a 24‐year‐old female baker with no previous allergies, was referred to our clinic with suspected occupational rhinitis. After 1 year of baking with cereal flour or gluten‐free flour‐mix, she began to suffer from rhino‐conjunctival symptoms during workdays. Skin prick tests with agents from the patient's workplace revealed allergies not only to wheat and rye flours but also to psyllium, with a remarkable 10 mm wheal. Subsequently, nasal provocation tests confirmed occupational allergic rhinitis to psyllium. We also found work‐related sensitization to buckwheat, which she used in gluten‐free baking. Due to the increased prevalence of celiac disease and the popularity of gluten‐free and vegan food, psyllium has recently become a common ingredient in baking, used as a substitute for gluten or eggs. Bakers handle allergens such as these in high concentrations and this may lie behind the emergence of respiratory and dermal symptoms. It is essential to consider new or recenlty introduced materials as possible allergens if it is suspected that a baker has work‐related respiratory or allergic symptoms.

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“…In addition, there was a well-recognized relationship between sensitization to airborne molds and allergy to mushrooms ingestion [50]. In another clinical study of a series of six patient cases with immediate occupational allergy (allergic rhinitis, asthma, and urticaria) to buckwheat, it has been revealed that patients had anaphylaxis after ingestion of food that contained buckwheat [51].…”

Section: Co-influence Of Respiratory and Food Allergiesmentioning

confidence: 99%

Food Allergies in Respiratory Sensitization

Klimov¹,

Klimov²

2021

Preprint

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The review is focusing on the uncommon route of food sensitization through the unified airway. Food allergies represent a real challenge in the face of modern civilization, taking into account a high prevalence and increased morbidity rates of this pathology. Current literature sources exhibit the problem of airwayrelated food allergies is underestimated. We describe immune responses to food allergens, which proceed in the respiratory tract, and the fate of shaped memory T cells and B cells. Many questions of food allergies in the total and airway-related mechanism of the pathology, in particular, remain poorly understood. Hopefully, future research will elucidate the problem that is at the cutting-edge.

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Occupational buckwheat allergy as a cause of allergic rhinitis, asthma, contact urticaria and anaphylaxis—An emerging problem in food‐handling occupations?

Cited by 14 publications

References 50 publications

Impact of Probiotic Bacteria on Respiratory Allergy Disorders

Impact of Probiotic Bacteria on Respiratory Allergy Disorders

Occupational IgE‐mediated psyllium allergy in contemporary gluten‐free and vegan baking: A case of allergic rhinitis

Food Allergies in Respiratory Sensitization

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