Baker's asthma: causes and prevention

Baur, Xaver

doi:10.1007/s004200050377

Cited by 34 publications

(31 citation statements)

References 20 publications

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“…Since wheat flour is known to be an occupational allergen causing chronic respiratory disorders [1], the authors were interested in understanding what roles different wheat flour components may play in inducing airway inflammatory parameters. In this study, the authors focused on starch, which is one ingredient in wheat flour.…”

Section: Discussionmentioning

confidence: 99%

“…Wheat flour is an occupational allergen related to an increased risk of developing chronic airway symptoms (baker9s asthma) [1]. The authors have previously registered signs of airway inflammation in healthy individuals exposed to wheat flour (unpublished data) in a whole-body exposure chamber [2].…”

mentioning

confidence: 99%

“…It is not known to what extent wheat flour components other than proteins, such as starch, may contribute to the induction of airway inflammation. Close to one-third of bakers with asthma and/or rhinitis did not have immunoglobulin (Ig)E antibodies specific to any of the bakery allergens [1]. Following exposure to cornstarch particles from starchpowdered gloves, used in surgical procedures, a granulomatous inflammation of peritoneal surfaces was described [3,4].…”

mentioning

confidence: 99%

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Lung accumulations of eosinophil granulocytes after exposure to cornstarch glove powder

Grünewald

Eklúnd²,

Katchar³

et al. 2003

Eur Respir J

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Starch is a main component of wheat flour, which, besides being an occupational allergen can also induce irritative symptoms in the airways. A purified starch product (cornstarch glove powder) was used to investigate whether starch alone could induce airway inflammation. The aim of the study was to investigate a role for starch in wheat flour-induced airway inflammation.Ten healthy individuals were exposed to cornstarch glove powder in a whole-body exposure chamber. Bronchoscopy with bronchoalveolar lavage (BAL) was performed 2-3 weeks before and 1 day after exposure, and the BAL cells were counted differentially. In addition, the expression of activation, adhesion and subset markers on alveolar macrophages and BAL T-cells were investigated using flow cytometry.A three-fold increase in BAL cell concentrations was found, with a selective accumulation and activation of eosinophilic granulocytes, as well as an influx of nonactivated monocytes and polyclonal CD4z T-cells into the airways.The results show that inhalation of cornstarch glove powder leads to the development of a subclinical inflammation in the airways, with an accumulation of eosinophilic granulocytes. The authors suggest that such exposure may be an interesting model for studying factors contributing to lung accumulations of eosinophil granulocytes in humans. Eur Respir J 2003; 21: 646-651.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Lung accumulations of eosinophil granulocytes after exposure to cornstarch glove powder

Grünewald

Eklúnd²,

Katchar³

et al. 2003

Eur Respir J

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“…; 134), wood dust, particularly hard woods (Mahogany, Western Red Cedar, etc. ; 135), mites (136), latex (137), enzymes (138), grains (bakers and agricultural workers; 139,140) and chemicals such as acid anhydrides, platinum salts (141), glues and solvents (142). Occupational rhinitis is frequently underdiagnosed due to under-reporting and/or a lack of doctor awareness (133,143).…”

Section: Work-related Rhinitis Occupational Rhinitis Arises In Respomentioning

confidence: 99%

“…Bakers often have rhinitis and asthma (139,589,590). Immunoglobulin E sensitization to bakery allergens (flour; 139, 591) or enzymes (592) or contaminants (593) seems to be the main cause of bakersÕ asthma and rhinitis but cannot explain nasal or bronchial symptoms in each case (594).…”

Section: Other Mitesmentioning

confidence: 99%