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Occupational asthma due to different spices

J Sastre¹, M Olmo, A Novalvos

¹Servicios de Alergia e Inmunologia, Fundacion Jimenez Diaz, Madrid, Spain.

|February 1, 1996

Summary

Occupational asthma can be triggered by inhaling spice dusts like paprika, coriander, and mace. This case study highlights IgE-mediated allergic reactions to these common culinary ingredients, even from botanically unrelated species.

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Area of Science:

Allergology and Immunology
Occupational Medicine
Pulmonology

Background:

Identifies a 27-year-old individual with a history of allergies experiencing new-onset rhinitis and asthma symptoms.
Symptoms emerged one year after commencing work involving the preparation of specific sausages, suggesting an occupational trigger.
Pre-existing allergies included coconut, banana, kiwi, and environmental allergens like horse, cat, dog, and cow dander.

Observation:

Positive skin prick tests (SPT) were observed for paprika, coriander, and mace dust.
ELISA confirmed specific IgE antibodies against these three spices.
ELISA-inhibition assays indicated partial cross-reactivity between paprika and mace allergens.

Findings:

Immunoblot analysis revealed specific IgE-binding protein bands in mace (20, 40 kDa) and coriander (50, 56 kDa) extracts.

Related Experiment Videos

Bronchial inhalation challenges induced immediate asthmatic reactions to paprika, coriander, and mace, with significant FEV1 reductions.

The study demonstrates IgE-mediated occupational asthma caused by inhalation of spice dusts from botanically unrelated species.

Implications:

Highlights the potential for common culinary spices to act as occupational allergens.
Suggests the need for increased awareness of spice-induced asthma in food processing industries.
Underscores the importance of identifying specific allergens for effective diagnosis and management of occupational respiratory diseases.