Baker's asthma related to soybean lecithin exposure

  1. F. Lavaud*,
  2. D. Perdu,
  3. A. Prévost,
  4. H. Vallerand,
  5. C. Cossart,
  6. F. Passemard

Article first published online: 28 APR 2007

DOI: 10.1111/j.1398-9995.1994.tb00819.x

Issue

Allergy

Allergy

Volume 49, Issue 3, pages 159–162, March 1994

Additional Information

How to Cite

Lavaud, F., Perdu, D., Prévost, A., Vallerand, H., Cossart, C. and Passemard, F. (1994), Baker's asthma related to soybean lecithin exposure. Allergy, 49: 159–162. doi: 10.1111/j.1398-9995.1994.tb00819.x

Author Information

  1. Department of Respiratory Diseases and Allergology, University Hospital of Reims, France

*François Lavaud, MD, Département des maladies respiratoires et, allergiques (Pr S. Kochman), CHR de Reims, Cedex 51092 Reims, France

Publication History

  1. Issue published online: 28 APR 2007
  2. Article first published online: 28 APR 2007
  3. Accepted for publication 3 May 1993

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Keywords:

  • additives;
  • baker;
  • bronchial challenge test;
  • lecithin;
  • occupational asthma;
  • soybean

We report two cases of soybean-lecithin-induced asthma in bakers. The patients experienced clinical symptoms in relation to an occupational exposure to this additive. Skin tests were positive with soybean lecithin, RAST showed a sensitization to soybean, and bronchial challenge tests were positive for a dilution of 10-3 with this allergen. The same tests remained negative among healthy and asthmatic controls. Soybean lecithin, a common additive in bakery, must be added to the list of numerous aeroallergens involved in baker's asthma.

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