Gervais P, Rosenberg N, Chabaux C
Allerg Immunol (Paris). 1987 Jan;19(1):7-11.
The authors present data which suggest that mustard hypersensitivity can result from Isocyanates induced occupational asthma. Isothiocyanates present in mustard spice is probably responsible for this cross-sensitivity. Frequently, food allergies result from skin or respiratory primary contact and sensitization. Some examples are proposed. Distinctive structures and functions of immunological system in cutaneous, respiratory and digestive apparatus, give an explanation for the predominance of skin and respiratory immunological systems to promote hypersensitivity. For the prevention of food allergies, it is very important to avoid excessive skin and respiratory contaminations by allergens in the work and home environments.
作者提供的数据表明，异氰酸酯诱发的职业性哮喘可能导致芥末过敏。芥末香料中存在的异硫氰酸酯可能是这种交叉敏感性的原因。食物过敏通常源于皮肤或呼吸道的初次接触和致敏。文中提出了一些例子。皮肤、呼吸道和消化系统中免疫系统的独特结构和功能，解释了皮肤和呼吸道免疫系统在促进过敏反应方面占主导地位的原因。对于预防食物过敏，避免在工作和家庭环境中因过敏原导致皮肤和呼吸道过度污染非常重要。
