Reduce Mould Exposure

Q: I am very allergic and have read about the dangers of mould exposure. How can I reduced my exposure to moulds?

A: Mould– also called yeasts – is of central importance in successful management of inhalant allergy.

Pollens are in the air for limited periods of time, while in most instances mould spores are in the air throughout the year. It is not possible to eliminate mould exposure altogether.

Recommendations to reduce mould exposure

• Keep humidity levels low at home. In summer levels should be maintained below 35% if possible with use of air conditioners and dehumidifiers. Minimise the use of humidifiers in the winter.
• Use exhaust fans in bathrooms, especially after showers and baths, and above the stove when cooking.
• Remove mildew and other moulds in the home when you detect them. Obvious areas are bathrooms, basements, and in the refrigerator.
• Avoid keeping leather items such as coats, couches, and ottomans in the bedroom.
• Reduce the number of indoor plants. Moulds grow well in planters. Long-term measures include substituting paint for wallpaper. Be careful to watch for chemical exposure by choosing paints carefully. A number of companies offer environmentally safe paint products.
• Avoid heavy drapes. Empty your closets of old clothes; when washing clothes, make sure they are thoroughly dry before putting them away. Moulds grow well on damp clothes.
• Moulds 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 have a compost pile.
• Be selective with regard to where you hike – avoid woods or walking or working on lawns during the height of the pollen season. Pollen exposure will increase mould sensitivity in these settings.
• Be aware of places such as antique stores, used and rare book stores, and garage sales where heavy mould accumulation might occur on ‘older’ objects.

Foods that may trigger allergic reactions in mould-sensitive patients

These include fermented foods such as beer, wine, vinegar and salad dressings, aged and hard cheese, malts, dried fruits, mushrooms, peanuts and peanut butter, and pickles and pickled foods.

Another concern is the issue of mycotoxins – toxins produced by moulds. In general, the longer the time yeasts have to grow in foods, the greater the risk of toxicity from mould toxins. Thus yeast in baked bread does not involve the same risk as yeast in fermented foods.

Editor's note: Here is a good article on Outwitting Allergies During Hay Fever Season.