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Baker's asthma in bread factory workers.
Ömür Aydın1, Zeynep Çelebi Sözener1, Yavuz Selim Demirel1
1From the Division of Immunology and Allergy, Department of Chest Diseases, Ankara University School of Medicine, Ankara, Turkey.
Baker's asthma (BA) is a common occupational asthma. This study found high wheat sensitivity (14.2%) in bakers, but a lower BA prevalence (4.32%) than previously reported.
Area of Science:
- Occupational Medicine
- Allergology
- Pulmonology
Background:
- Baker's asthma (BA) is a significant occupational asthma, with prevalence varying globally.
- Limited data exists on BA prevalence in Turkey.
- Understanding wheat flour sensitivity is crucial for bakers' respiratory health.
Purpose of the Study:
- To assess wheat flour sensitivity in bakery workers.
- To determine the prevalence of Baker's asthma (BA) in a large bread factory in Ankara.
- To investigate the relationship between occupational exposure and respiratory symptoms.
Main Methods:
- A workplace-based study involving 162 bakery workers.
- Utilized questionnaires for symptom assessment, skin-prick tests, and specific IgE measurements.
- Confirmed diagnoses with pulmonary function tests and specific inhalation challenges (SIC).
Main Results:
- Wheat flour sensitivity was identified in 14.2% of workers.
- Baker's asthma (BA) was diagnosed in 4.32% of workers, with positive SIC in 2.46%.
- A high percentage of symptomatic workers reported nasal (88.8%) and lower respiratory (57.5%) issues.
Conclusions:
- Wheat sensitivity is prevalent among bakers exposed to flour.
- The observed prevalence of Baker's asthma (BA) in this cohort is lower than reported in international literature.
- Further research is needed to understand the discrepancy in BA prevalence.
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