Amygdaline asthma is a term used to describe a type of asthma triggered by exposure to specific substances containing amygdalin. Amygdalin is a naturally occurring compound found in certain plant-based foods, most notably in bitter almonds and the seeds of various fruits, such as apples and peaches. It is a precursor to cyanide, a toxic substance that can be released when amygdalin is broken down in the body through digestion or other metabolic processes.
When individuals with amygdaline asthma consume or come into contact with amygdalin-containing substances, it can lead to the release of cyanide, triggering respiratory symptoms characteristic of an asthma attack. These symptoms may include wheezing, shortness of breath, chest tightness, coughing, and difficulty breathing. The severity of these symptoms can vary from person to person, with some experiencing mild discomfort while others may face life-threatening respiratory distress.
It is important for individuals with amygdaline asthma to be aware of the specific triggers and avoid them in their diet and environment. They should be cautious of consuming foods such as bitter almonds, apricot kernels, and certain stone fruits which contain higher levels of amygdalin. Additionally, exposure to amygdalin-containing substances in cosmetic or personal care products should also be minimized.
Seeking medical advice and treatment from a healthcare professional, such as an allergist or pulmonologist, is crucial for managing amygdaline asthma. Treatment may involve the use of bronchodilators, corticosteroids, and other asthma medications to control symptoms and prevent exacerbations.
