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Baker's asthma. Clinical and immunological studies.
Clinical Allergy
|July 1, 1983
Summary
Baker's asthma is an allergic respiratory condition caused by specific IgE antibodies to flour. High IgE levels and non-specific bronchial reactivity increase a baker's risk of developing asthma.
Area of Science:
- Occupational Medicine
- Allergology
- Pulmonology
Background:
- Baker's asthma is a prevalent occupational respiratory disease.
- The role of specific IgE antibodies and bronchial hyperresponsiveness in its development requires further elucidation.
Purpose of the Study:
- To investigate the immunological and reactivity profiles of bakers with respiratory symptoms.
- To determine the predictive value of specific IgE antibodies and bronchial reactivity in diagnosing baker's asthma.
Main Methods:
- Evaluated seven symptomatic bakers using skin tests, RAST assay for specific IgE, methacholine challenge for non-specific bronchial reactivity, and bronchoprovocation with rye/wheat extracts.
- Compared results with 38 asymptomatic bakers and 10 non-baker asthmatics.
Main Results:
- Four bakers exhibited immediate asthmatic responses to antigen challenge, all with high flour-specific IgE.
- Serum RAST values were more predictive of bronchial response than skin tests.
- Lower antigen doses triggered reactions in those with high IgE and increased non-specific bronchial reactivity.
Conclusions:
- Baker's asthma is an allergic condition mediated by specific IgE antibodies to cereal flours.
- Both IgE levels and non-specific bronchial reactivity are key factors influencing the development of baker's asthma.