[Baking ingredients as a contributory cause of baker's asthma].
140 bakers with occupation-related asthma symptoms and/or rhinoconjunctivitis were tested for specific IgE antibodies against various enzyme-containing baking components. 5-24% of subjects were sensitive to several carbohydrate-splitting enzymes obtained from mould fungi (amyloglucosidase, hemicellulase and alpha-amylase), as well as/or against soya flour. But allergies against the proteolytic enzymes papain and B. subtilis protease were rare (about 1%). These results indicate that various baking components, especially mould enzymes, play a not insignificant role in the causation of baker's asthma.
Baur
X
X
Pneumologische Abteilung, Universität München.
Weiss
W
W
Sauer
W
W
Fruhmann
G
G
Kimm
K W
KW
Ulmer
W T
WT
Mezger
V A
VA
Woitowitz
H J
HJ
Steurich
F K
FK
D000485:Allergens / Q000276:immunology; D001249:Asthma / Q000175:diagnosis / Q000209:etiology*; D003231:Conjunctivitis / Q000175:diagnosis / Q000209:etiology; D004798:Enzymes / Q000276:immunology; D005511:Food Handling; D005512:Food Hypersensitivity / Q000150:complications* / Q000175:diagnosis; D005658:Fungi / Q000201:enzymology; D005860:Germany, West; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis; D009784:Occupational Diseases / Q000175:diagnosis / Q000209:etiology*; D012221:Rhinitis, Allergic, Perennial / Q000175:diagnosis / Q000209:etiology; D013025:Glycine max / Q000276:immunology
D000485:Allergens; D004798:Enzymes; D007073:Immunoglobulin E
Backmittel als Mitursache des Bäckerasthmas.