|ID (ISN) del documento||112139|
|ISSN - Título de la serie
||0962-7480 - Occupational Medicine
|Número de serie
||Fishwick D., Harris-Roberts J., Robinson E., Evans G., Barraclough R., Sen D., Curran A.D.
||Impact of worker education on respiratory symptoms and sensitization in bakeries
||2011, Vol.61. p.321-327. 20 ref.
||The objective of this study was to investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers. Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE. There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely, and were shorter for workers with evidence of flour sensitization. Those warned of the health implications of flour dust had less work-related wheeze. There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications. Implications of these findings are discussed.
||alergias; sensibilización; enfermedades respiratorias; información del personal; limitación de la exposición; métodos de trabajo y seguridad; panadería, galletería
||harina; rinitis alérgica; asma alérgico; inmunoglobulinas; espirometría; valoración del programa
|Tipo de documento
||D - Artículos periódicos
Alimentación, bebidas, tabaco
|Broad subject area(s)
||Medicina del trabajo, epidemiología
|Navegación por categoria(s)
||Diseases of the respiratory system (except for pneumoconiosis & similar)