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Prediction of sensitization to flour allergens
1Ludwig Boltzmann Forschungsstelle für Umweltpneumologie, Lungenabteilung des Krankenhauses der Stadt Wien-Lainz, Vienna, Austria.
Allergy
|May 1, 1994
Summary
Baker
Area of Science:
- Occupational Health
- Allergology
- Immunology
Background:
- Occupational exposure to flour allergens is common in baker's apprentices.
- Sensitization to flour can lead to adverse health outcomes.
- Predictive factors for flour sensitization are not well-established.
Purpose of the Study:
- Investigate factors contributing to flour sensitization in baker's apprentices.
- Develop a predictive model for flour sensitization.
Main Methods:
- Cross-sectional study of 258 baker's apprentices.
- Assessed specific IgE to flour allergens (wheat, rye, barley).
- Evaluated allergologic variables, radiographic sinus findings, and lung function.
- Utilized stepwise logistic regression for prediction.
Main Results:
- 20.9% of apprentices showed specific IgE to flour allergens.
- Elevated total IgE and specific IgE to pollen, molds, and animal dander correlated with flour sensitization.
- Radiographic sinus shadowing and total lung capacity showed correlations.
- A predictive model achieved 63% sensitivity and 90% specificity.
Conclusions:
- Flour sensitization is prevalent among baker's apprentices.
- Allergologic factors and sinus radiographic findings are associated with flour sensitization.
- A predictive model incorporating IgE levels, sinus shadowing, and lung function shows promise.