Premium
Occupational asthma in the confectionary industry caused by sensitivity to egg
Author(s) -
Carmona J. G. Blanco,
Picón S. Juste,
Sotillos M. Garcés,
Gastón P. Rodriguez
Publication year - 1992
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.1992.tb00964.x
Subject(s) - occupational asthma , provocation test , asthma , occupational medicine , egg white , medicine , immunology , occupational exposure , immunoglobulin e , biology , environmental health , food science , pathology , antibody , alternative medicine
Blanco Carmona JG, Juste Picón S, Garcés Sotillos M, Rodriguez Gaston P. Occupational asthma in the confectionary industry caused by sensitivity to egg. We report on a patient with asthma induced by occupational exposure to egg used to spray cakes before baking. A type I hypersensitivity to egg white was demonstrated by means of skin test, immunoassay for specific IgE, and immediate bronchial provocation test response to an egg white extract.