Allergy to flour and fungal amylase in bakery workers.
The purpose of this study was to describe the prevalence of respiratory symptoms and skin prick test findings in a group of 383 employees in a plant bakery population who had the greatest regular exposure to ingredient dusts. The prevalence of positive skin prick tests to fungal amylase was 16%, in contrast to 6% to wheat flour, suggesting that the principal sensitiser is fungal amylase and not flour. Furthermore, the findings suggest that symptomatic allergy to bread-baking ingredients is uncommon (3.1%). In comparison, occasional short-lived symptoms which do not appear to have an allergic aetiology are relatively prevalent (17.2%). Where sensitisation to ingredients arises, fungal amylase present in bread improvers is the principal allergen.
Smith
T A
TA
Occupational Health, Safety and Hygiene Service, Ranks Hovis McDougall Limited, Windsor, Berkshire, UK.
Lumley
K P
KP
Hui
E H
EH
D000681:Amylases / Q000009:adverse effects*; D001230:Aspergillus / Q000201:enzymology; D001249:Asthma / Q000453:epidemiology / Q000209:etiology; D005433:Flour / Q000009:adverse effects*; D006801:Humans; D006967:Hypersensitivity / Q000453:epidemiology / Q000209:etiology*; D006969:Hypersensitivity, Immediate / Q000453:epidemiology / Q000209:etiology; D016273:Occupational Exposure / Q000009:adverse effects*; D015995:Prevalence; D012140:Respiratory Tract Diseases / Q000453:epidemiology / Q000209:etiology; D012220:Rhinitis / Q000453:epidemiology / Q000209:etiology; D012882:Skin Tests
D000681:Amylases