Buckwheat allergy: health food, an inhalation health risk

Thirteen out of 28 persons (14 men and 14 women) employed in a company which imports, prepares and distributes plant products used in spices and as ingredients in so-called health food, had developed work-related symptoms in the form of rhinitis, conjunctivitis, asthma, itch or urticaria. The symptoms occurred in connection with specific work operations, especially in the grinding and packaging of buckwheat. Seven out of 25 examined persons (28%) had at least one positive allergy test (prick test or RAST) against buckwheat. Furthermore, one person had positive RAST against extract from castor-oil bean. The correlation between positive allergy tests and work-related symptoms is significant. Fourteen persons were also patch tested. All were negative except one person who had a positive patch test against nickel. The nickel allergy was diagnosed before this study was done and had no relation to the work. The levels of airborne dust in the breathing zones of the workers when they performed dust-forming work were around and below 5 mg/m3. When buckwheat flour was packaged, the airborne dust levels were about 1-2 mg/m3. Thus, exposure to comparatively low levels of buckwheat dust may induce a definite risk of rapidly ensuing allergy. It is also obvious that persons without atopic stigmata, such as an earlier history of allergy or the occurrence of allergic diseases in relatives, risk becoming allergic. A conclusion is that health food could be a danger, when it is inhaled.