Review paper
Food processing and occupational respiratory allergy‐ An EAACI position paper
Abstract
Occupational exposure to foods is responsible for up to 25% of cases of occupational asthma and rhinitis. Animal and vegetable high‐molecular‐weight proteins present in aerosolized foods during food processing, additives, preservatives, antioxidants, and food contaminants are the main inhalant allergen sources. Most agents typically cause IgE‐mediated allergic reactions, causing a distinct form of food allergy ( Class 3 food allergy ). The...
Paper Details
Title
Food processing and occupational respiratory allergy‐ An EAACI position paper
Published Date
Jun 23, 2019
Journal
Volume
74
Issue
10
Pages
1852 - 1871
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