As a member of the legume family, the green bean is frequency associated with food allergy.
However, allergic reactions caused by skin contact or by inhalation of vapors from boiling legumes are rare.
This article presents a case of occupational asthma in a homemaker ; symptoms occurred during preparation and cooking of raw green beans.
Skin prick, rub and bronchial provocation tests were performed on the patient.
In vitro tests were done with The serum samples of the patient and 10 control subjects (5 atopic and 5 nonatopic).
Test results indicate that the patient has type 1 hypersensitivity to raw green bean antigen (s).
Mots-clés Pascal : Asthme, Etiologie, Haricot, Allergie, Aliment, Allergène, Exposition professionnelle, Hypersensibilité immédiate, Homme, Appareil respiratoire pathologie, Bronchopneumopathie obstructive, Immunopathologie, Médecine travail, Haricot vert
Mots-clés Pascal anglais : Asthma, Etiology, Bean, Allergy, Food, Allergen, Occupational exposure, Immediate hypersensitivity, Human, Respiratory disease, Obstructive pulmonary disease, Immunopathology, Occupational medicine
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 94-0620442
Code Inist : 002B06C02. Création : 09/06/1995.