Severe bronchial reaction to provocation with fish and crustaceans

Alexandra M Preisser; Alexander M Kraft; Volker Harth

doi:10.5414/ALX02129E

Severe bronchial reaction to provocation with fish and crustaceans

Standard

Severe bronchial reaction to provocation with fish and crustaceans. / Preisser, Alexandra M; Kraft, Alexander M; Harth, Volker.

In: Allergologie select, Vol. 4, 02.12.2020, p. 118-123.

Research output: SCORING: Contribution to journal › SCORING: Journal article › Research › peer-review

Harvard

Preisser, AM, Kraft, AM & Harth, V 2020, 'Severe bronchial reaction to provocation with fish and crustaceans', Allergologie select, vol. 4, pp. 118-123. https://doi.org/10.5414/ALX02129E, https://doi.org/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7734870/ DOI 10.5414/ALX02129E

APA

Preisser, A. M., Kraft, A. M., & Harth, V. (2020). Severe bronchial reaction to provocation with fish and crustaceans. Allergologie select, 4, 118-123. https://doi.org/10.5414/ALX02129E, https://doi.org/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7734870/ DOI 10.5414/ALX02129E

Vancouver

Preisser AM, Kraft AM, Harth V. Severe bronchial reaction to provocation with fish and crustaceans. Allergologie select. 2020 Dec 2;4:118-123. https://doi.org/10.5414/ALX02129E, https://doi.org/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7734870/ DOI 10.5414/ALX02129E

Bibtex

@article{8b6692e7b0d14f9b835e1c903c76bd63,

title = "Severe bronchial reaction to provocation with fish and crustaceans",

abstract = "The specific inhalation challenge (SIC), a workplace-related inhalation exposure test, is used to identify allergic asthma when symptoms such as coughing, wheezing, or dyspnea occur at the workplace. Its use is risky. A cook (28 years old) has been complaining of rhinoconjunctivitis and contact urticaria while preparing seafood for 3 years. He continues to work, now wears gloves, no longer tastes fish dishes, and receives anti-obstructive therapy (ICS, LABA). Methacholine (MCH) testing for bronchial hyperreactivity (BHR) shows mild BHR (PD100;sRaw: 0.28 mg MCH), skin and blood tests show type I sensitization to fish and crustacean proteins. In SIC with fried shrimps, rhinoconjunctivitis, coughing and distance wheezing, FEV1 drop > 20%, sRaw increase to 9.6 kPa*s and angioedema occur. Since routine tests showed only a moderate BHR, the suspicion of an occupational disease was formulated very late in the medical examination process. Only the SIC showed the severity of the cook's bronchial asthma.",

author = "Preisser, {Alexandra M} and Kraft, {Alexander M} and Volker Harth",

note = "{\textcopyright} Dustri-Verlag Dr. K. Feistle.",

year = "2020",

month = dec,

day = "2",

doi = "10.5414/ALX02129E",

language = "English",

volume = "4",

pages = "118--123",

journal = "Allergologie select",

issn = "2512-8957",

}

RIS

TY - JOUR

T1 - Severe bronchial reaction to provocation with fish and crustaceans

AU - Preisser, Alexandra M

AU - Kraft, Alexander M

AU - Harth, Volker

PY - 2020/12/2

Y1 - 2020/12/2

N2 - The specific inhalation challenge (SIC), a workplace-related inhalation exposure test, is used to identify allergic asthma when symptoms such as coughing, wheezing, or dyspnea occur at the workplace. Its use is risky. A cook (28 years old) has been complaining of rhinoconjunctivitis and contact urticaria while preparing seafood for 3 years. He continues to work, now wears gloves, no longer tastes fish dishes, and receives anti-obstructive therapy (ICS, LABA). Methacholine (MCH) testing for bronchial hyperreactivity (BHR) shows mild BHR (PD100;sRaw: 0.28 mg MCH), skin and blood tests show type I sensitization to fish and crustacean proteins. In SIC with fried shrimps, rhinoconjunctivitis, coughing and distance wheezing, FEV1 drop > 20%, sRaw increase to 9.6 kPa*s and angioedema occur. Since routine tests showed only a moderate BHR, the suspicion of an occupational disease was formulated very late in the medical examination process. Only the SIC showed the severity of the cook's bronchial asthma.

AB - The specific inhalation challenge (SIC), a workplace-related inhalation exposure test, is used to identify allergic asthma when symptoms such as coughing, wheezing, or dyspnea occur at the workplace. Its use is risky. A cook (28 years old) has been complaining of rhinoconjunctivitis and contact urticaria while preparing seafood for 3 years. He continues to work, now wears gloves, no longer tastes fish dishes, and receives anti-obstructive therapy (ICS, LABA). Methacholine (MCH) testing for bronchial hyperreactivity (BHR) shows mild BHR (PD100;sRaw: 0.28 mg MCH), skin and blood tests show type I sensitization to fish and crustacean proteins. In SIC with fried shrimps, rhinoconjunctivitis, coughing and distance wheezing, FEV1 drop > 20%, sRaw increase to 9.6 kPa*s and angioedema occur. Since routine tests showed only a moderate BHR, the suspicion of an occupational disease was formulated very late in the medical examination process. Only the SIC showed the severity of the cook's bronchial asthma.

U2 - 10.5414/ALX02129E

DO - 10.5414/ALX02129E

M3 - SCORING: Journal article

C2 - 33326507

VL - 4

SP - 118

EP - 123

JO - Allergologie select

JF - Allergologie select

SN - 2512-8957

ER -