About this Research Topic
The burden of occupational diseases is a global health problem. It is estimated that up to 25% of all asthma cases are related to work and occupational asthma (OA) is one of the most common occupational lung disease in industrialized countries. Occupational rhinitis (OR) is 2‐4 times more frequent than OA, with which it is frequently associated.
More than 400 occupational agents are identified and documented as being ‘sensitizers’ inducing OR and OA. These known workplace-related agents that can be divided into high-molecular weight (HMW) and low molecular weight (LMW) agents. Typical LMW substances are isocyanates, acid anhydrides, metals, ammonium persulfate, fumes arising from washing, bleaching and fixing agents used by hair dressers, disinfectants and medicinal drugs.
In contrast HMW agents are usually proteins found in flour, livestock and laboratory animals, mites, fish and seafood, fodder and detergent enzymes, mould (fungi), Hevea brasiliensis latex and wood dust.
Between 10% to 25% of OA and OR is caused by inhalation of food‐derived materials during food handling and processing activities in the workplace. Animal and vegetable HMW proteins present in aerosolized foods during food processing, additives, preservatives, antioxidants, and food contaminants are the main inhalant allergen sources. Most agents typically cause IgE‐mediated allergic reactions, causing a distinct form of food allergy (Class 3 food allergy).
So far only few of the HMW agents have been biochemically and molecular characterized or are produced in recombinant form. Based on this lack of knowledge of the allergen components and their allergenicity only few diagnostic methods and occupational allergen extracts or substances are available in a standardized form. The basis for accurate diagnosis, management, and prevention is the deeper knowledge of the allergic properties of the agents and suitable diagnostic test methods and component-resolved diagnosis, as well as the identification of occupational risk factors.
The aim of this Research Topic is to provide updates on allergic sensitisation at the work place with an emphasis on a broad range of occupations, identified and characterised allergens and exposure assessment.
In this Research Topic, we welcome review and original research articles which include and not restricted to the following topics:
1) Molecular allergen profiling of major and minor sensitizer
2) Characterization of specific allergens sensitizing different occupations
3) IgE cross-reactivity between occupational and food or typical ubiquitous airborne allergens, respectively.
4) Occupational and environmental allergen exposure assessment
5) Genetic and cultural factors associated with occupational sensitization
6) Adjuvant effects associated with the presence of allergenic agents such as pro‐inflammatory agents (eg, toxins, enzymes)
7) Improvement and standardization of occupational allergy diagnosis
More than 400 occupational agents are identified and documented as being ‘sensitizers’ inducing OR and OA. These known workplace-related agents that can be divided into high-molecular weight (HMW) and low molecular weight (LMW) agents. Typical LMW substances are isocyanates, acid anhydrides, metals, ammonium persulfate, fumes arising from washing, bleaching and fixing agents used by hair dressers, disinfectants and medicinal drugs.
In contrast HMW agents are usually proteins found in flour, livestock and laboratory animals, mites, fish and seafood, fodder and detergent enzymes, mould (fungi), Hevea brasiliensis latex and wood dust.
Between 10% to 25% of OA and OR is caused by inhalation of food‐derived materials during food handling and processing activities in the workplace. Animal and vegetable HMW proteins present in aerosolized foods during food processing, additives, preservatives, antioxidants, and food contaminants are the main inhalant allergen sources. Most agents typically cause IgE‐mediated allergic reactions, causing a distinct form of food allergy (Class 3 food allergy).
So far only few of the HMW agents have been biochemically and molecular characterized or are produced in recombinant form. Based on this lack of knowledge of the allergen components and their allergenicity only few diagnostic methods and occupational allergen extracts or substances are available in a standardized form. The basis for accurate diagnosis, management, and prevention is the deeper knowledge of the allergic properties of the agents and suitable diagnostic test methods and component-resolved diagnosis, as well as the identification of occupational risk factors.
The aim of this Research Topic is to provide updates on allergic sensitisation at the work place with an emphasis on a broad range of occupations, identified and characterised allergens and exposure assessment.
In this Research Topic, we welcome review and original research articles which include and not restricted to the following topics:
1) Molecular allergen profiling of major and minor sensitizer
2) Characterization of specific allergens sensitizing different occupations
3) IgE cross-reactivity between occupational and food or typical ubiquitous airborne allergens, respectively.
4) Occupational and environmental allergen exposure assessment
5) Genetic and cultural factors associated with occupational sensitization
6) Adjuvant effects associated with the presence of allergenic agents such as pro‐inflammatory agents (eg, toxins, enzymes)
7) Improvement and standardization of occupational allergy diagnosis
Keywords: allergens, occupational health, allergy, asthma, rhinitis, allergology, sensitisation, determinants of health
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
