|Document ID (ISN)||102927|
|ISSN - Serial title
||1076-2752 - Journal of Occupational and Environmental Medicine
|Convention or series no.
||Droste J., Myny K., Van Sprundel M., Kusters E., Bulat P., Braeckman L., Vermeire P., Vanhoorne M.
||Allergic sensitization, symptoms and lung function among bakery workers as compared with a nonexposed work population
||June 2003, Vol.45, No.6, p.648-655. 22 ref.
||In this study on the risks of occupational asthma and skin allergies among bakery workers, a sample of 246 workers from traditional and industrial bakeries were compared with a reference population of 251 workers from a petrochemical plant. Data on skin tests, symptoms and lung function were collected by standardized procedures. It was found that bakery workers did not show more skin test positivity than reference workers (39.4% and 42.6%, respectively). However, they showed a strongly increased risk of sensitization to specific bakery allergens such a wheat flour and α-amylase (odds ratio (OR) 22.0), whereas their risks of positive skin tests to common allergens, including wheat pollen and storage mite, were significantly decreased (OR 0.6). They had significantly more often respiratory symptoms and lower lung function parameters. Atopy and sensitization to bakers' allergens were independent and additional risk factors for work-related symptoms.
||bakery products industry; allergens; occupational diseases; risk factors; asthma; sensitizers; pulmonary function; symptoms
||acarids; flour; skin allergies; pollen; frequency rates; skin tests; respiratory function tests; individual susceptibility; case-control study
||D - Periodical articles
|Country / State or Province||Belgium; Yugoslavia|
||Food, beverage and tobacco industries
|Broad subject area(s)
||Industries and occupations
Diseases of the respiratory system (except for pneumoconiosis & similar)