Reference

Brisman J, Lillienberg L, Belin L et al, Sensitisation To Occupational Allergens In Bakers' Asthma And Rhinitis: A Case-Referent Study, Int Arch Occup Environ Health, 2003;76:167-170,

BOHRF Original Authors' Main Conclusions

The original authors' main conclusions are taken from Abstract, Results and Discussion. They are decided upon by the authors of the BOHRF occupational asthma guidelines and form part of the guidelines.

89 subjects (25 asthmatics, 20 rhinitics and 44 controls) underwent skin prick tests (SPTs) with common allergens, flours, fungal alpha-amylase and the storage mite L. destructor. 7 asthmatics and 8 rhinitics reported onset of disease during bakery work. Flour SPTs were positive in 43% of asthmatics or rhinitics versus 16% of referents. The positive predictive value of sensitisation to flour or alpha-amylase in relation to a clinical diagnosis of asthma or rhinitis was 71%. Sensitisation to L. destructor was rare. Authors conclude that bakers' asthma is associated with sensitisation to flour and/or alpha-amylase, atopy taken into account. Indices of airway inflammation were of low predictive value for detecting bakers' asthma or rhinitis in this study.

BOHRF Associated Evidence Statements

The BOHRF occupational asthma guidelines state that this reference is associated with the following evidence statements

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A large number of concordant studies from different centres using different methodologies demonstrated that increased non-specific reactivity is often found in workers with occupational asthma. There are however many reports of normal methacholine or histamine reactivity within 24 hours of exposure in workers with confirmed occupational asthma.

Non Bohrf Information

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