Allergie professionnelle du boulanger à l'alpha-amylase fongique

Bermejo, N.; Maria, Y.; Guéant, Jean‐Louis; Moneret‐Vautrin, D.A.

doi:10.1016/s0335-7457(05)80308-9

Cited by 6 publications

(3 citation statements)

References 4 publications

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“…For symptomatic workers, on the other hand, our rates were similar to those found by Baur et all7 among asthmatic bakers. Although wheat flour is the main source of occupational exposure for bakers, and exposure to the enzyme is much lower,20 21 these results indicate that the presence of aamylase in the baking process needs careful evaluation and more precise information is needed about the products used in the bakery. a-Amylase should be included in the list of occupational substances to be tested during medical surveys of these workers and further studies should be carried out to better define its characteristics, and clarify the relation between skin reaction to the enzyme, sensitisation to wheat flour, and atopy.…”

Section: Discussionmentioning

confidence: 99%

Allergic airway disease in Italian bakers and pastry makers.

et al. 1994

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Section: Discussionmentioning

confidence: 99%

Allergic airway disease in Italian bakers and pastry makers.

et al. 1994

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“…It is routinely added to baking flour (in amounts of milligrams per kg flour) to hasten the baking process and improve bread quality. Several individual case reports have been reported of baker's asthma caused by this starch cleaving enzyme in the absence of demonstrable reactivity to cereal allergens [Heyer, 1983;Baur et al, 1986;Birnbaum et al, 1988;Wüthrich and Baur, 1990;Bermejo et al, 1991;Blanco Carmona et al, 1991;Tarvainen et al, 1991b;Quirce et al, 1992;Valdivieso et al, 1994]. In other studies, 24-55% of bakers with respiratory symptoms attending medical services, were found to be sensitized to ␣-amylase [Baur et al, 1988[Baur et al, , 1989[Baur et al, , 1994aWüthrich and Baur, 1990].…”

Section: Fungal Amylasementioning

confidence: 99%

Occupational respiratory allergy in bakery workers: A review of the literature

1998

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Baker's asthma has long been recognized as a serious disease among workers in the bakery industry and the number of cases with baker's asthma is steadily increasing. This paper presents a review of the available literature on baker's allergy with a special focus on the allergens involved, the epidemiologic research and issues on exposure assessment, evidence of exposure‐response‐relationships, and possible prevention strategies. A large number of potential allergens have been identified and are described here. At present little is known about the incidence of baker's allergy. On the other hand, a large number of cross‐sectional studies have been performed, showing that sensitization and work‐related symptoms are common among bakery workers. Only atopy and exposure level have consistently been reported as determinants of this occupational disease. Age, gender, and smoking habits do not seem to be associated with sensitization or work‐related respiratory symptoms. Recently, immunochemical methods have been developed to measure specific allergens in the bakery industry, which have been used to unravel the role of allergen exposure in the development of baker's asthma. Clear exposure‐response‐relationships have been found. The implications of these recent findings for prevention strategies and standard setting are discussed. Am. J. Ind. Med. 34:529–546, 1998. © 1998 Wiley‐Liss, Inc.

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“…The first cases of a-amylase allergy have been described in the enzyme-processing industry in the 1970s (9). Since then, several other studies have reported respiratory allergies in bakery workers caused by a-amylase, often in the absence of demonstrable reactivity to wheat allergens (7,(10)(11)(12)(13)(14)(15). Baurand coworkers (5) showed in a study of 140 bakers who visited a clinic with work-related symptoms that 24070 weresensitizedto a-amylase (5).…”

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confidence: 99%

Exposure-sensitization relationship for alpha-amylase allergens in the baking industry.

Houba¹,

Heederik²,

Doekes³

et al. 1996

Am J Respir Crit Care Med

161

102

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Fungal alpha-amylase is an important occupational allergen in the bakery industry. Epidemiologic studies focusing on the relationship between alpha-amylase allergen exposure and work-related respiratory allergy, however, have not been reported yet. In this cross-sectional study, sensitization to occupational allergens and work-related symptoms were studied in 178 bakery workers and related to allergen exposure. Alpha-amylase allergen concentrations were measured in personal dust samples, using a sandwich enzyme immunoassay. All workers were categorized into groups on the basis of their job histories and the alpha-amylase exposure levels of their job titles. Of all workers 25% had one or more work-related symptoms. As much as 9% of the bakery workers showed a positive skin prick test reaction to fungal amylase, and in 8% amylase-specific IgE was demonstrated. Alpha-amylase exposure and atopy appeared to be the most important determinants of skin sensitization, with prevalence ratios for atopy of 20.8 (95% CI, 2.74 to 158) and for medium and high alpha-amylase exposure groups of 8.6 (95% CI, 1.01 to 74) and 15.9 (95% CI, 1.95 to 129), respectively. Furthermore, a positive association was found between positive skin prick tests to alpha-amylase and work-related respiratory symptoms. In conclusion, this study has shown that there is a strong and positive relationship between alpha-amylase allergen exposure levels in bakeries and specific sensitization in bakery workers.

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Allergie professionnelle du boulanger à l'alpha-amylase fongique

Cited by 6 publications

References 4 publications

Allergic airway disease in Italian bakers and pastry makers.

Allergic airway disease in Italian bakers and pastry makers.

Occupational respiratory allergy in bakery workers: A review of the literature

Exposure-sensitization relationship for alpha-amylase allergens in the baking industry.

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