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The effects of nebulized recombinant interferon-γ in asthmatic airways

1995; Elsevier BV; Volume: 95; Issue: 1 Linguagem: Inglês

10.1016/s0091-6749(95)70162-1

1097-6825

Mark Boguniewicz, Richard J. Martin, Dannette Martin, Ursula Gibson, Abbie Celniker, Mickey Williams, Donald Y.M. Leung,

Pediatric health and respiratory diseases

the allergenic activity of this enzyme.A positive challenge response to 10 mg of uncooked a-amylase in a pharmaceutical worker who was exposed to powdered Aspergillus a-amylase was reported previously.In that case, the ingestion of bread was tolerated without any symptoms.The use of a-amylase as an additive has been authorized in France since 1983.The amount of a-amylase contained in bread is not negligible: French bread contains approximately 4 to 18 mg of the enzyme per 100 gm portion.This case study points out the risk of masked food allergy to a-amylase.4 Indeed, a-amylase is used not only in baked goods and sweets but can also be present in starch, fruits, vegetables, beverages, sugar, honey, and diet foods.5 Thus new cases of food allergy to this substance are likely to occur in the future.We suggest that this possibility be considered systematically in cases of allergy to foods.