title: Glucoamylase: a current allergen in the baking industry.
abstract: BACKGROUND
  Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate whether, over a period of 10 years and in the case of new-onset disease, there had been any change in sensitization and exposure rates to enzymes used in the baking industry.
  
  
  METHODS
  Total immunoglobulin-E (IgE) levels and specific IgE to baking enzymes were determined in 433 bakers investigated in the Baker's Asthma prevention program (Bäckerasthma Präventionsprogramm, BAP) of the German Social Accident Insurance Institution for the foodstuffs and catering industry (Berufsgenossenschaft Nahrungsmittel und Gastgewerbe, BGN). At the same time personal dust exposure, including assessment of the level of α-amylase exposure in the area of exposure, was recorded.
  
  
  CONCLUSIONS
  Serological investigations revealed a significant decline in the rate of sensitization to α-amylase from 26 % to 13 %. At 28 %, the rate of sensitization to the baking enzyme glucoamylase was significantly higher than to cellulase (16 %) and α-amylase among subjects in 2010. Multiple sensitizations to all three baking agents are common. In total, 30 % of affected bakers are currently sensitized to at least one of the baking enzymes investigated. Data from individual dust measurements revealed a decline in α-amylase exposure while overall dust exposure remained almost unchanged. Today, 11 % fewer bakers are exposed to α-amylase compared with ten years previously and, at the same time, enzyme concentrations in exposed bakers have dropped significantly. The high sensitization rate to glucoamylase in affected bakers gives cause to investigate exposure levels in bakeries and to assess sensitizations in the context of occupational disease proceedings.
authors.affiliation: German Social Accident Insurance Institution for the foodstuffs and catering industry, Division for Prevention, Mannheim, Germany ; Department for Health Protection Division for Prevention, German Social Accident Insurance Institution for the foodstuffs and catering industry, Dynamostraße 7-11, 68165 Mannheim, Germany.
authors.forename: Bettina
authors.initials: B
authors.lastname: Simonis
authors.affiliation: German Social Accident Insurance Institution for the foodstuffs and catering industry, Division for Prevention, Mannheim, Germany.
authors.forename: Claus
authors.initials: C
authors.lastname: Hölzel
authors.affiliation: German Social Accident Insurance Institution for the foodstuffs and catering industry, Division for Prevention, Mannheim, Germany.
authors.forename: Ulrike
authors.initials: U
authors.lastname: Stark
keywords: Allergy; Baker‘s asthma; Baking agents; Glucoamylase; α-Amylase