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Document ID (ISN)104655
CIS number 06-135
ISSN - Serial title 0465-5893 - Medycyna pracy
Year 2005
Convention or series no.
Author(s) Walusiak J., Wiszniewska M., Krawczyk-Adamus P., Nieścierenko E., Pałczyński C.
Title Allergy to α-amylase in apprentice bakers - prevalence, incidence, risk factors and clinical symptoms
Original title Uczulenie na α-amylazę u uczniów szkół piekarskich - zapadalność, czynniki ryzyka i obraz kliniczny [in Polish]
Bibliographic information 2005, Vol.56, No.2, p.121-130. 17 ref.
Abstract 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.
Descriptors (primary) bakery products industry; allergic respiratory disorders; amylase; allergens
Descriptors (secondary) Poland; asthma; allergic rhinitis; high-risk groups; skin tests; hypersensitivity; epidemiologic study
Document type D - Periodical articles
Country / State or ProvincePoland
Subject(s) Occupational pathology
Toxic and dangerous substances
Broad subject area(s) Chemical safety
Browse category(ies) Diseases of the respiratory system (except for pneumoconiosis & similar)
Food industry