[Food allergy as occupational disease].

Abstract

Background: Food-induced allergic reactions not only occur in private settings but also in occupational context. In these cases, the presence of an occupational disease should be investigated. We provide an overview of selected food-associated occupational diseases.

Methods: A literature search was conducted on food-associated occupational dermatoses (contact urticaria, protein contact dermatitis) and occupational food anaphylaxis.

Results: Food allergy as an occupational disease is usually manifested as respiratory or cutaneous symptoms, while food anaphylaxis is rarely reported. Employees in food processing industries, in particular cooks and workers in the fishing and meat industry as well as employees in the bakery and pastry industries, represent a highly exposed group for food-associated occupational dermatoses, occupational asthma and food anaphylaxis.

Conclusion: The possible triggers for occupational food allergies are diverse and can range from foods of animal origin (meat, fish, dairy products) to various plant-derived allergens and food additives (e.g. carmine E120, enzymes). A precise exposure history and allergological diagnostics are crucial in cases of suspected occupational food allergy.