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oa Current Allergy & Clinical Immunology - Work-related allergy and asthma to inhaled spices - a review : ALLSA Research Awards report - allergies in the workplace

Volume 23, Issue 4
  • ISSN : 1609-3607

 

Abstract

Spices have always been the most sought-after ingredients to enhance the flavour of food. In fact, the word comes from the same root as , meaning a class of things having some common characteristics. Spices are derived from taxonomically different plant species and harbour allergenic potency which can induce a wide spectrum of symptoms, ranging from mild local to severe systemic reactions. Aerosolisation of spice dust has been associated with inhalant allergies via IgE cross-reactivity, but direct irritative mechanisms also play a role in the development of respiratory symptomology. This review takes a closer look at the biologically active constituents of spices, exposures, immunological and cross-reactivity patterns, as well as risk factors and potential health effects caused by inhalable spice dust exposure.

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/content/caci/23/4/EJC21686
2010-11-01
2019-08-24

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