Occupational asthma caused by honey

The role of inhalant food allergens in occupational asthma

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.

Lung disease in flavoring and food production: learning from butter flavoring

Workers in the food industry are exposed to multiple respiratory hazards that include irritants, allergens, and substances capable of causing destruction and scarring of the lungs. Cases of constrictive bronchiolitis obliterans, a severe potentially disabling lung disease, have been identified in workers exposed to flavorings. Workplace engineering controls, work practices, and respiratory protection can minimize potential exposures. Medical surveillance of workers exposed to known respiratory hazards will help to identify disease early, facilitate the prompt removal of workers from the causative exposure(s), and prevent further worsening and/or permanence of disease. When companies or employees suspect occupational respiratory disease, they can involve public health agencies to investigate any excess risk of lung disease, risk factors among processes and exposures, and effectiveness of interventions, if needed.

Recent advances in occupational asthma

In the past year, many advances were made in occupational asthma (OA). As in previous years, several new causes of OA were described and the prevalences of some causes of OA were studied. Animal studies suggested possible mechanisms for the induction of sensitization to low-molecular-weight chemicals, and a study in humans indicated the ability of diisocyanates to bind with lung epithelial cells and stimulate mononuclear cells in sensitized patients with OA. New diagnostic and research methods, such as induced-sputum assessment and measurement of exhaled nitric oxide, were evaluated. The effectiveness of protective respiratory devices in patients with OA was shown to be suboptimal (although these devices are necessary in some cases), and the need to prevent OA by reducing or eliminating exposures remains paramount.