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Typ-IV-Kontaktallergien in Nahrungsmittelberufen: Eine aktuelle Übersicht

Type IV contact allergies in the food processing industry: an update

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Zusammenfassung

Hintergrund

Der Nahrungsmittelsektor gehört zu den Hochrisikobereichen für berufsbedingte irritative und allergische Kontaktekzeme.

Ziele

Die vorliegende Arbeit gibt einen Überblick über Hauptallergene und Sensibilisierungshäufigkeiten sowie Sensibilisierungsrisiko in verschiedenen Berufen der Nahrungsmittelindustrie.

Methoden

Die Literatur zu Typ-IV-Sensibilisierungen im Nahrungsmittelsektor wird zusammenfassend dargestellt.

Ergebnisse

Das relative Risiko, ein berufsbedingtes Handekzem in der Lebensmittelverarbeitung zu entwickeln, ist mehr als 3‑fach erhöht. Die Vergleichsgruppe wurde auf der Basis des Anteils dokumentierter Fälle im IVDK(Informationsverbund Dermatologischer Kliniken)-Netzwerk pro 100.000 berufstätiger Personen bezogen auf den Durchschnitt der Jahre 2005 und 2010 berechnet. Hierfür wurde das mittlere Risiko aller Patienten als Referenz auf 1 gesetzt. Vor allem betroffen sind Bäcker, Konditoren, Köche sowie Fleisch- und Fischverarbeiter. Neben irritativen Kontaktekzemen treten häufig allergische Kontaktekzeme und Proteinkontaktdermatitis auf. Führende Haptene (Hauptallergene) sind in erster Linie Gummiinhaltsstoffe, aber auch Desinfektionsmittel und Kompositen (Korbblütler).

Schlussfolgerung

Auch in der Nahrungsmittelindustrie sind wenige Kontaktallergene für die Mehrzahl der berufsrelevanten Sensibilisierungen verantwortlich.

Abstract

Background

The food sector is one of the high-risk areas for occupational irritative and allergic contact eczema.

Objectives

The present work provides an overview of the main allergens as well as sensitization frequencies and risk in various food industry occupations.

Methods

The literature on type IV sensitization in the food sector is summarized.

Results

The relative risk of developing a work-related eczema in food processing is increased by more than 3 times. The comparison group was calculated on the basis of the proportion of documented cases in the IVDK (Informationsverbund Dermatologischer Kliniken) network per 100,000 working persons in relation to the average of the years 2005 and 2010. For this purpose, the average risk of all patients was set as reference to 1. Bakers, pastry chefs, cooks and meat and fish processors are mainly affected. In addition to irritant contact eczema, allergic contact eczema and protein contact dermatitis often occur. Leading haptens (main allergens) are rubber ingredients, but also disinfectants and compositae.

Conclusion

Only a few contact allergens are responsible for the majority of job-relevant sensitizations in the food industry.

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Authors and Affiliations

  1. Klinik und Poliklinik für Dermatologie, Universitäts AllergieCentrum, Universitätsklinikum Carl Gustav Carus, Technische Universität Dresden, Fetscherstr. 74, 01307, Dresden, Deutschland

    A. Bauer MPH

  2. Informationsverbund Dermatologischer Kliniken (IVDK), Universitätsmedizin Göttingen, Georg-August Universität Göttingen, Göttingen, Deutschland

    S. Schubert & J. Geier

  3. Paul-Ehrlich-Institut, Langen, Deutschland

    V. Mahler

  4. Med. Fakultät, Universität Erlangen-Nürnberg, Erlangen, Deutschland

    V. Mahler

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  1. A. Bauer MPH
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  2. S. Schubert
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  3. J. Geier
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  4. V. Mahler
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Correspondence to A. Bauer MPH.

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Interessenkonflikt

A. Bauer, S. Schubert, J. Geier und V. Mahler geben an, dass kein Interessenkonflikt besteht.

Dieser Beitrag beinhaltet keine von den Autoren durchgeführten Studien an Menschen oder Tieren.

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Bauer, A., Schubert, S., Geier, J. et al. Typ-IV-Kontaktallergien in Nahrungsmittelberufen: Eine aktuelle Übersicht. Hautarzt 69, 443–448 (2018). https://doi.org/10.1007/s00105-018-4174-x

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