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Bakers' asthma caused by alpha amylase

R Valdivieso1, J Subiza, J L Subiza

  • 1Centro de Alergia e Inmunología Clínica, General Pardiñas, Madrid, Spain.

Annals of Allergy
|October 1, 1994
PubMed
Summary

Alpha amylase, an enzyme additive in flour, is a significant cause of respiratory allergies in bakers, including asthma and rhinoconjunctivitis. This enzyme can act as the primary or a contributing allergen in occupational settings.

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Area of Science:

  • Occupational Health
  • Allergology
  • Food Science

Background:

  • Bakers are susceptible to occupational respiratory diseases.
  • Wheat flour is a common suspected allergen in bakers.
  • Previous studies suggest various flour components can cause allergies.

Observation:

  • Four bakers with respiratory symptoms (asthma, rhinoconjunctivitis) were studied.
  • All patients showed positive allergy tests to wheat flour.
  • However, only one patient reacted to a bronchial challenge with wheat flour extract.

Findings:

  • All four bakers had positive allergy tests (prick and RAST) to alpha amylase extract.
  • Nasal or bronchial challenge tests with alpha amylase were positive in all patients.
  • Alpha amylase, a flour additive from Aspergillus oryzae, was identified as a key allergen.

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Implications:

  • Alpha amylase is a crucial causative agent for respiratory allergies in bakers.
  • It can be the sole allergen or act in conjunction with other baking industry allergens.
  • This highlights the need for targeted allergen management in bakeries.