|Document ID (ISN)||104655|
|ISSN - Serial title
||0465-5893 - Medycyna pracy
|Convention or series no.
||Walusiak J., Wiszniewska M., Krawczyk-Adamus P., Nieścierenko E., Pałczyński C.
||Allergy to α-amylase in apprentice bakers - prevalence, incidence, risk factors and clinical symptoms
||Uczulenie na α-amylazę u uczniów szkół piekarskich - zapadalność, czynniki ryzyka i obraz kliniczny [in Polish]|
||2005, Vol.56, No.2, p.121-130. 17 ref.
||The aim of the study was to evaluate the prevalence, incidence and risk factors of hypersensitivity to α-amylase and to identify allergy-related clinical symptoms in apprentice bakers. A group of 287 apprentice bakers was examined by questionnaire, skin prick tests to common and occupational allergens and evaluation of total serum IgE level, specific anti-flour and α-amylase IgE. Tests were carried out before the onset of vocational training and one and two years later. Respiratory disease was diagnosed by spirometry and inhalation challenge tests. 28 apprentices (9.8%) showed hypersensitivity to α-amylase after two years of exposure. Of those, 17 had allergic rhinitis and 15 had asthma. Results indicate that the incidence of allergy to α-amylase increases with increasing duration of exposure. Hypersensitivity to common allergens, especially moulds, is a risk factor for occupational allergy to α-amylase. It is recommended that skin prick tests to common allergens, particularly moulds, should be performed in bakers before starting occupational exposure to identify high-risk groups.
||bakery products industry; allergic respiratory disorders; amylase; allergens
||Poland; asthma; allergic rhinitis; high-risk groups; skin tests; hypersensitivity; epidemiologic study
||D - Periodical articles
|Country / State or Province||Poland|
Toxic and dangerous substances
|Broad subject area(s)
||Diseases of the respiratory system (except for pneumoconiosis & similar)