Sensitization to XXXX flour and enzymes and associated respiratory symptoms in British bakers.

@entity146 @entity1097 @entity11150 @entity3505 @entity413
RATIONALE: Current literature suggests that flour exposed workers continue to be at risk of allergic sensitization to flour dust and respiratory ill health. OBJECTIVES: A cross-sectional study of 225 workers currently potentially exposed to flour dust in British bakeries was performed to identify predictors of sensitization to @entity3505 flour and enzymes. RESULTS: Work-related nasal @entity146 was the most commonly reported symptom (28.9%) followed by eye @entity146 (13.3%) and work-related cough or chest tightness (both 10.2%). Work-related chest tightness was significantly associated (OR 7.9, 1.3-46.0) with co-sensitization to @entity3505 flour and any added enzyme. Working at a bakery with inadequate control measures was not a risk factor for reporting work-related respiratory symptoms (OR 1.3, 0.4-3.7). Fifty-one workers were @entity1097 and 23 (14%) were sensitized to workplace allergens. Atopy was the strongest predictive factor (OR 18.4, 5.3-64.3) determining sensitization. Current versus never smoking (OR 4.7, 1.1-20.8) was a significant risk factor for sensitization to @entity3505 flour or enzymes in @entity1097 , corrected for current level and duration of exposure. This effect was not seen in non- @entity1097 workers (OR 1.9, 0.2-17.9). Evidence of sensitization to less commonly encountered allergens was also seen to @entity11150 derived cellulase, hemicellulase and xylanase mix, in addition to @entity413 oxidase and amyloglucosidase mix. CONCLUSIONS: The combination of health surveillance and exposure control in this population has been insufficient to prevent clinically significant workplace sensitization. Smoking may pose an additional risk factor for sensitization in @entity1097 workers. Am. J. Ind. Med. 52:133-140, 2009.
