Food processing and occupational respiratory allergy- an EAACI position paper

Jeebhay, Mohamed F., Moscato, Gianna, Bang, Berit E., Folletti, Ilenia, Lipińska-Ojrzanowska, Agnieszka, Lopata, Andreas L., Pala, Gianni, Quirce, Santiago, Raulf, Monika, Sastre, Joaquin, Swoboda, Ines, Walusiak-Skorupa, Jolanta, and Siracusa, Andrea (2019) Food processing and occupational respiratory allergy- an EAACI position paper. Allergy, 74 (10). pp. 1852-1871.

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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, pollinosis, or oral allergy syndrome continuing to work with exposure to aerosolized food allergens.

Item ID: 61004
Item Type: Article (Research - C1)
ISSN: 1398-9995
Keywords: food processing, occupational food allergy, work-related asthma, work-related rhinitis
Copyright Information: © 2019 EAACI and John Wiley and Sons A/S.
Additional Information:

This article is available Open Access via the publisher's website.

Date Deposited: 20 Nov 2019 07:36
FoR Codes: 35 COMMERCE, MANAGEMENT, TOURISM AND SERVICES > 3505 Human resources and industrial relations > 350505 Occupational and workplace health and safety @ 50%
32 BIOMEDICAL AND CLINICAL SCIENCES > 3204 Immunology > 320401 Allergy @ 50%
SEO Codes: 92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920108 Immune System and Allergy @ 50%
92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920405 Environmental Health @ 50%
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