1887

oa Current Allergy & Clinical Immunology -
SENSITISATION PROFILES OF WORKERS EXPOSED TO BAKERY FLOURS
- allergies in the workplace

Volume 33 Number 1
  • ISSN : 1609-3607

 

Abstract

Respiratory allergic disease among workers exposed to bakery flour dust is common and atopy is an important risk factor in the development of disease. Currently, a skin-prick test is still an important diagnostic test for allergic sensitisation to bakery flour allergens. In this study, the sensitisation profiles of 144 workers were analysed; the workers had been skin prick-tested with bakery flour allergens and ten aeroallergens from years 2002 to August 2019. Seventy-three percent of them were sensitised to at least one of the six flour allergens tested: sensitisation to wheat was highest among them, followed by rye. Of the aeroallergens tested, Dermatophagoides pteronyssinus (house-dust mite) displayed the highest sensitisation, followed by Bermuda grass. A significantly strong correlation was observed between wheat and rye flour sensitisation and also between oats and soya flour sensitisation. In this study, skin-prick testing was shown to be an integral diagnostic method in determining bakery flour sensitisation among exposed workers. Atopy was shown to be a significant risk factor for the development of sensitisation among the workers.

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/content/journal/10520/EJC-1cb7636add
2020-03-01
2020-07-04

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