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Occupational allergic contact dermatitis from spices

L Kanerva1, T Estlander, R Jolanki

  • 1Section of Dermatology, Finnish Institute of Occupational Health, Finland.

Contact Dermatitis
|September 1, 1996
PubMed
Summary
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Occupational allergic contact dermatitis from spices is rare but important for food industry workers. Hand dermatitis may indicate allergic reactions to common spices like garlic and cinnamon, requiring specific patch testing.

Area of Science:

  • Dermatology
  • Occupational Medicine
  • Allergology

Background:

  • Occupational skin disease affects workers in various industries.
  • Allergic contact dermatitis (ACD) is a common form of occupational skin disease.
  • Spices are frequently used in food preparation, posing a potential risk for ACD.

Purpose of the Study:

  • To investigate the prevalence and causative agents of occupational allergic contact dermatitis from spices.
  • To evaluate the diagnostic utility of patch testing with spices in affected patients.

Main Methods:

  • Retrospective analysis of 1000 patients investigated for occupational skin disease between 1991-1995.
  • Identification of patients with ACD attributed to spice exposure.
  • Clinical assessment and patch testing with spices and foods.

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Main Results:

  • Five patients (0.5%) were diagnosed with occupational ACD from spices.
  • Affected patients were chefs or food service workers with hand dermatitis.
  • Causative spices included garlic, cinnamon, ginger, allspice, and clove.
  • Positive patch test reactions were also observed to foods like tomato, lettuce, and carrot.

Conclusions:

  • Occupational ACD from spices is uncommon but should be considered in food handlers with hand dermatitis.
  • Patch testing with spices, potentially in diluted forms, is crucial for diagnosis.
  • Prick testing with spices and foods may also aid in identifying allergens.