Jeebhay Mohamed F, Baatjies Roslynn
Occupational Medicine Division and Centre for Environmental & Occupational Health Research, School of Public Health and Family Medicine, University of Cape Town.
Department of Environmental and Occupational Studies, Faculty of Applied Sciences, Cape Peninsula University of Technology (CPUT), Cape Town, South Africa.
Curr Opin Allergy Clin Immunol. 2022 Apr 1;22(2):64-72. doi: 10.1097/ACI.0000000000000804.
Review article on recent developments on inhalant food allergens associated with occupational respiratory allergy and asthma.
This review has found that occupational inhalant allergy in food handling occupations is a common and recognisable clinical entity (class 3 food allergy) in high-risk food occupations such as bakeries and seafood processing. Aerosolised food proteins from plant or animal food sources, additives and biological food contaminants cause occupational sensitization, rhinitis and asthma. The risk of allergy may be enhanced across the food value chain as a result of food processing techniques including the introduction of new food allergens in the food matrix. Occupational food allergy and asthma can be prevented by improved health-based exposure standards, workplace control measures, education and training activities, and early diagnosis accompanied with exposure reduction.
Future studies need to focus on exposure-response studies to establish improved exposure limits especially for flour dust, the relevance of cooked vs raw foods in influencing risk, identifying and characterising major inhalant food allergens accompanied with component resolved diagnostic approaches, and evaluating the effectiveness of interventions for common high-risk food sensitizers causing occupational rhinitis and asthma.
关于与职业性呼吸道过敏和哮喘相关的吸入性食物过敏原最新进展的综述文章。
本综述发现，在面包店和海鲜加工等高危食品行业中，食品处理职业中的职业性吸入性过敏是一种常见且可识别的临床实体（3类食物过敏）。来自植物或动物食物源、添加剂和生物性食物污染物的雾化食物蛋白会导致职业性致敏、鼻炎和哮喘。由于食品加工技术，包括在食物基质中引入新的食物过敏原，过敏风险可能在整个食品价值链中增加。职业性食物过敏和哮喘可通过改进基于健康的接触标准、工作场所控制措施、教育和培训活动以及早期诊断并减少接触来预防。
未来的研究需要专注于接触-反应研究，以建立改进的接触限值，特别是针对面粉粉尘；确定熟食与生食对风险影响的相关性；识别和表征主要的吸入性食物过敏原，并采用成分解析诊断方法；评估针对导致职业性鼻炎和哮喘的常见高危食物致敏原的干预措施的有效性。
