Reduction of Mold Exposure

    Reduction of exposure to molds - also called yeast - is of central importance in successful management of inhalant allergy. Pollens are in the air for limited periods of time; mold spores are in the air throughout the year in most instances. It is not possible to eliminate mold exposures altogether. The following recommendations are made to reduce such exposure.

1. Keep levels of humidity low at home. In summer, below 35% if possible with use of air conditioners and dehumidifiers. Minimize the use of humidifiers in the winter.

2. Use exhaust fans in the bathrooms after use, especially after showers and baths, and above the stove when cooking.

3. Remove mildew and other molds in the home when you detect them. Obvious areas are bathrooms, basements, and in the refrigerator.

4. Avoid keeping leather items such as coats, couches, and ottomans in the bedroom.

5.Reduce your number of indoor plants. Molds grow well in planters. Long-term measures include substituting paints for wallpaper, (Be careful to watch for chemical exposure by choosing paints carefully. A number of companies offer environ-mentally safe paint products.)

6. Avoid heavy drapes. Clean out your closets of old clothes; when washing clothes, make sure they are thoroughly dry before putting them away. Molds grow well on damp clothes.

7. Molds grow very well in dark, humid areas. Avoid exposure to basements, attics, barns, and areas where leaves and dead grass are piled during landscaping. Do not grow a compost pile.

8. Be discreet in your choice of hiking: avoid woods or walking or working on lawns during the height of pollen season. Pollen exposure will increase mold sensitivity in these settings.

9. Watch areas you might visit such as antique stores, used and rare book stores, and garage sales where heavy mold accumulation might occur on ‘older’ objects.

Foods that may trigger allergic reactions in mold-sensitive patients:

Fermented Foods: Beer, wine, vinegar and salad dressings, aged and hard cheese, malts, dried fruits, mushrooms, peanuts and peanut butter, and pickles and pickled foods.

Another corncern is the issue of mycotoxins - toxins produced by molds. In general, the longer the time yeasts have to grow in foods, the greater the risk of toxicity with mold toxins. Thus yeast in baked bread does not have the same risk as yeast in fermented foods.