Occupational asthma caused by inhaling smoke from roasting perilla seeds.
- Author:
Saehyun JUNG
1
;
Won Yeon LEE
;
Suk Joong YONG
;
Kye Chul SHIN
;
Chong Whan KIM
;
Ji Ho LEE
;
Ye Ryung JUNG
;
Hyun Sik KIM
;
Tae Sun YU
;
Sang Ha KIM
Author Information
- Publication Type:Case Report
- Keywords: Perilla; Occupational asthma
- MeSH: Asian Continental Ancestry Group; Asthma, Occupational; Bronchial Provocation Tests; Edible Grain; Dyspnea; Eosinophils; Humans; Hypogonadism; Immunoglobulin E; Immunoglobulins; Inhalation; Male; Methacholine Chloride; Mitochondrial Diseases; Ophthalmoplegia; Peak Expiratory Flow Rate; Perilla; Seeds; Skin; Smoke; Workplace
- From:Allergy, Asthma & Respiratory Disease 2013;1(1):90-93
- CountryRepublic of Korea
- Language:Korean
- Abstract: Perilla is an Asian grain that consumed for food ingredient, oil crops, medicinal materials through the process of roasting. A 49-year-old male has been roasting grains for 10 years, who met with shortness of breath during the roasting perilla seeds, but not in other situations. Serum total immunoglobulin E (IgE) level, serum eosinophil count and skin prick test didn't showed significant results. Methacholine bronchial provocation test was positive (PC20 0.31 mg/mL). Specific bronchial provocation test with inhaling smoke from roasting perilla seeds showed a dual asthmatic response. Measured peak expiratory flow rate on his work place showed the result of 37% decrease at the end of work and full recovery at 6 hours after the end of work. Skin prick test to row perilla showed positive response with late symptoms. We diagnosed that the patient had an occupational asthma caused by inhaling smoke from roasting perilla seeds with IgE mediated mechanism.
