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Green bean hypersensitivity: an occupational allergy in a homemaker
J M Igea1, M Fernandez, S Quirce
1Servicio de Alergia, Hospital Ramon y Cajal, Madrid, Spain.
The Journal of Allergy and Clinical Immunology
|July 1, 1994
Summary
Inhaling raw green bean allergens can cause occupational asthma, even leading to initial sensitization. This case highlights food allergens as respiratory triggers in susceptible individuals.
Area of Science:
- Allergy and Immunology
- Occupational Health
- Food Science
Background:
- Green beans, a common legume, are linked to food allergies.
- Allergic reactions from skin contact or inhaling legume vapors are uncommon.
- Occupational asthma is a growing concern in various professions.
Observation:
- A homemaker developed asthma symptoms while preparing and cooking raw green beans.
- Diagnostic tests included skin prick, rub, and bronchial provocation tests.
- In vitro analysis was performed on patient and control serum samples.
Findings:
- The patient exhibited type I hypersensitivity to raw green bean antigens.
- Inhalation of food allergens can trigger respiratory symptoms in sensitized individuals.
- This case suggests a potential route for primary sensitization via inhalation.
Implications:
- Food allergens can act as respiratory sensitizers, not just ingestible triggers.
- Occupational asthma can be linked to the inhalation of food-related antigens.
- Awareness of inhalation risks associated with food preparation is crucial for prevention.