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- Title
Allergy to flour and fungal amylase in bakery workers.
- Authors
Smith, T. A.; Lumley, K. P. S.; Hui, E. H. K.
- Abstract
The purpose of this study was to describe the prevalence of respiratory symptoms and skin prick test findings in a group of 383 employees in a plant bakery population who had the greatest regular exposure to ingredient dusts. The prevalence of positive skin prick tests to fungal amylase was 16%, in contrast to 6% to wheat flour, suggesting that the principal sensitiser is fungal amylase and not flour. Furthermore, the findings suggest that symptomatic allergy to bread-baking ingredients is uncommon (3.1%). In comparison, occasional short-lived symptoms which do not appear to have an allergic aetiology are relatively prevalent (17.2%). Where sensitisation to ingredients arises, fungal amylase present in bread improvers is the principal allergen.
- Subjects
FOOD allergy; BAKERY employees; AMYLASES; ETIOLOGY of diseases; ALLERGENS; ASTHMA; DISEASES
- Publication
Occupational Medicine, 1997, Vol 47, Issue 1, p21
- ISSN
0962-7480
- Publication type
Article
- DOI
10.1093/occmed/47.1.21