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Allergens is a fancy word for substances causing allergic reactions. Airborne allergens are known to play a key role in causing asthma and other allergic symptoms. Allergic asthma is considered to be triggered by allergens such as dust mite, cat dander or grass pollen. These allergens spread freely in the air and are therefore called aeroallergens. However in the case of food allergies, the allergens are generally considered to cause allergic reactions by direct physical contact via the skin or mouth, which indicate that food allergens are easier to avoid than aeroallergens.

Nevertheless in the late 90’s, the pediatric chest and allergy clinic at St Mary’s hospital discovered that some children with food allergies seem to develop allergic and asthmatic symptoms when present in a room where food is being cooked. This suggested that food allergens may act as aero allergens as well.

A study including 750 children and teenagers with food allergies and coexistent asthma identified 12 children with IgE-mediated food allergy who in addition suffered from asthmatic symptoms within minutes on inhalational exposure to the particular food allergens. Symptoms such as wheezing, chest tightening or coughing were observed on more than one occasion. The implicated foods were fish, milk, chickpeas, buckwheat and eggs.

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Nine out of the 12 children underwent a bronchial food challenge, which allows measurement of lung capacity and function. When exposed to the food during cooking five children developed asthmatic symptoms and changes in lung function. Two children also had late phase responses, suggesting that aerosolized food allergens cause bronchial inflammation. This highlights the importance of knowledge about food allergies, because for some people dietary avoidance alone may not be sufficient.

Reference

Roberts G, Golder N, Lack G. Bronchial challenges with aerosolized food in asthmatic, food-allergic children. Allergy. 2002;57(8):713-717