Food processing and occupational respiratory allergy- An EAACI position paper

Area of Science:

• Allergy and Immunology
• Occupational Health

Background:

• Occupational food allergies contribute significantly to adult-onset asthma and rhinitis.
• Inhaled food proteins, additives, and contaminants are primary triggers for these conditions.
• Reactions are often IgE-mediated, classified as Class 3 food allergy.

Purpose of the Study:

• To review the causes, diagnosis, and management of occupational food allergies.
• To highlight the importance of exposure assessment and preventive strategies.
• To identify areas for future research in occupational food allergy.

Main Methods:

• Literature review of occupational asthma and rhinitis related to food exposure.
• Analysis of diagnostic approaches including medical history, sensitization testing, and inhalation challenges.
• Examination of management strategies focusing on exposure control and treatment.

Main Results:

• Occupational food exposure causes up to 25% of occupational asthma/rhinitis cases.
• Key risk factors include protein allergenicity, exposure levels, and individual atopy.
• Diagnosis requires comprehensive history, functional tests, and sensitization assessment.

Conclusions:

• Effective management hinges on allergen exposure assessment and control.
• Further research is needed to identify allergens, establish exposure limits, and clarify sensitization pathways.
• Defining contraindications for workers with pre-existing allergies is crucial.