Bakers asthma and rhinitis still occuring with exposure levels <1mg,m3

Bread is one of the few things that is made very differently in wheat growing areas of the world, varying from mass production with genetically engineered enzymes to artisan baking with natural products using many different types of grain and baking processes. The current study is from Alberta, Canada, where artisan baking is common. The study identifies new sensitisation to flour with average exposure levels around 500ug/m³. The paper identified many of the problems in performing longitudinal cohort studies including identifying participants before (or very soon after) first exposure, maintaining contact with them in sparsely populated areas, standardising skin prick testing and obtaining relevant skin-testing enzymes.

References

	Beach J, Galarneau J-M, Cherry N, Flour exposure, sensitization and respiratory health among Alberta trainee bakers, Occup Med, 2022;72:559-565,10.1093/occmed/kqac101

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