Food safety hazards pose significant risks to respiratory health via diverse
pathophysiological mechanisms. This comprehensive review examined the
epidemiology, clinical manifestations, and preventive strategies of food
induced respiratory disorders. Food allergens can trigger IgE-mediated
reactions ranging from mild rhinitis to life-threatening anaphylaxis, with an
increasing prevalence in recent decades. Sulfites and artificial food coloring
have been linked to asthma exacerbations and other respiratory symptoms in
susceptible individuals. Occupational exposure in the food industry, including
baker’s asthma, flavoring- related bronchiolitis obliterans, and organic dust
toxic syndrome, contributes to substantial respiratory morbidity. Mycotoxins
and heavy metals can induce pulmonary inflammation, oxidative stress, and
impaired lung function via ingestion or inhalation. Clinical management
approaches include comprehensive diagnostic evaluation, allergen avoidance,
and the acute treatment of severe reactions. Occupational interventions
prioritize exposure reduction through engineering controls, administrative
measures, and personal protective equipment. Regulatory frameworks address
food-allergen labeling, additive safety, and workplace health standards. Future
research should elucidate the mechanisms of non-IgE-mediated reactions,
assess the long-term respiratory effects of novel food technologies, and
optimize preventive strategies to safeguard public health. |
