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Baker's asthma related to soybean lecithin exposure
Author(s) -
Lavaud F.,
Perdu D.,
Prévost A.,
Vallerand H.,
Cossart C.,
Passemard F.
Publication year - 1994
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.1398-9995.1994.tb00819.x
Subject(s) - asthma , sensitization , lecithin , allergen , medicine , occupational asthma , immunology , allergy , chemistry , biochemistry
We report two cases of soybean‐lecithin‐induced asthma in bakers. The patients experienced clinical symptoms in relation to an occupational exposure to this additive. Skin tests were positive with soybean lecithin, RAST showed a sensitization to soybean, and bronchial challenge tests were positive for a dilution of 10 ‐3 with this allergen. The same tests remained negative among healthy and asthmatic controls. Soybean lecithin, a common additive in bakery, must be added to the list of numerous aeroallergens involved in baker's asthma.