DeZotti R, Bovenzi M, Prospective study of work-related respiratory symptoms in trainee bakers, Occup Environ Med, 2000;57:58-61,

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.

Study aimed to investigate the occurrence of work-related respiratory symptoms and to assess the effect of atopy in 125 trainee bakers. At the baseline examination, 4 students complained of respiratory symptoms (cough and rhinitis) when working with flours and 4 were skin positive to wheat flour or alpha-amylase. The incidence of work-related respiratory symptoms was 3.4% at 6 months, and the cumulative incidence was 4.8% and 9.0% at 18 and 30 months, respectively. The incidence of skin sensitisation to occupational allergens was 4.6% at 6 months and the cumulative incidence was 4.6% at 18 months and 10.1% at 30 months. Authors conclude that personal history of allergic disease is a predisposing factor for the development of symptoms caused by exposure to wheat flour and may be a criterion of unsuitability for starting a career as a baker. Atopy based on the skin prick test is useful for identifying subjects with allergic disease, but should not be used to exclude non-symptomatic atopic people from bakery work.

BOHRF Associated Evidence Statements

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

*** 2++ Atopy increases the risk of developing occupational asthma caused by exposure to many high molecular weight agents that induce the production of specific IgE antibodies.

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