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[Asthma caused by food allergy]
D A Moneret-Vautrin1, G Kanny, F Thévenin
1Service de médecine D, immunologie clinique et allergologie, hôpital Central, Nancy, France.
La Revue De Medecine Interne
|January 1, 1996
Summary
Food allergy (FA) can trigger asthma, particularly from inhaling food proteins. Diagnosis involves hypersensitivity tests, with allergen avoidance being the primary treatment strategy.
Area of Science:
- Immunology
- Allergology
- Respiratory Medicine
Context:
- Food allergy (FA) is an increasing cause of asthma, with an incidence of 8.5%.
- Occupational asthma from food proteins is recognized, with egg proteins posing a particular risk.
- Adults are more commonly sensitized to vegetal allergens (rosaceae, umbelliferae, exotic fruits), while children can react to various foods.
Purpose:
- To review the mechanisms, diagnosis, and management of food allergy-induced asthma.
- To highlight the role of allergen inhalation and sensitization pathways.
- To discuss factors influencing allergen access to the bronchi and diagnostic methods.
Summary:
- Food allergy-induced asthma results from inhaling food allergens, leading to bronchial hypersensitivity and inflammation.
- Sensitization occurs via direct inhalation or cross-reactivity with environmental allergens like pollens.
- Diagnosis relies on skin tests, specific IgE detection, and provocation tests; allergen avoidance is key, as immunotherapy is not standard.
Impact:
- Understanding FA-induced asthma mechanisms can improve diagnosis and management strategies.
- Identifying specific food allergens and risk factors aids in targeted prevention.
- This review emphasizes the importance of allergen avoidance in managing FA-induced asthma.