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Related Experiment Videos

Hypersensitivity to wheat flour in bakers.

A Valero Santiago1, P Amat Par, J Sanosa Valls

  • 1Inmunolab, Barcelona, Spain.

Allergologia Et Immunopathologia
|September 1, 1988
PubMed
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Occupational allergies in bakers are common, with cross-reactions between wheat, barley, and rye flours. Immunotherapy can help 90% of affected workers return to their jobs.

Area of Science:

  • Allergology
  • Occupational Medicine
  • Immunology

Background:

  • Hypersensitivity to wheat flour affects bakers and pastry cooks.
  • Occupational exposure to various allergens is common in food industries.

Purpose of the Study:

  • To investigate cross-reactivity in wheat flour hypersensitivity.
  • To assess the efficacy of immunotherapy in managing occupational allergies.

Main Methods:

  • Skin tests and serum immunoglobulin levels were analyzed.
  • Specific IgE (RAST) and histamine release tests were performed.
  • Nasal challenge tests and immunotherapy were conducted.

Main Results:

  • Cross-reactivity was observed between wheat, barley, and rye flours.

Related Experiment Videos

  • Specific IgE and histamine release tests were positive in most patients.
  • Immunotherapy enabled 9 out of 11 patients to continue their work.

    • Conclusions:

    • Wheat flour hypersensitivity is linked to cross-reactivity with other cereal flours.
    • Immunotherapy is effective in managing occupational allergies for bakers and pastry cooks.
    • Polysensitization to other allergens like mites and molds may indicate severe asthma.