Pulmonary function impairment and airway allergy among workers in traditional bakeries

Fahim, Ayman Ekram; Elprince, Mahmoud

doi:10.2478/s13382-013-0082-6

Cited by 12 publications

(10 citation statements)

References 24 publications

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“…(5)(6)(7) Exposure to flour dust can also lead to chronic bronchitis and bronchial obstruction. (8,9) High concentration periods related to specific work activities in bakeries may be decisive in causing the adverse health effects. The prevention of these periods could decrease allergic and respiratory symptoms.…”

Section: Introductionmentioning

confidence: 99%

Concentrations and number size distribution of fine and nanoparticles in a traditional Finnish bakery

Karjalainen

Leppänen

Leskinen

et al. 2018

Journal of Occupational and Environmental Hygiene

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In bakeries, high concentrations of flour dust can exist and ovens release particles into the air as well. Particle concentrations (mass, number) and number size distribution may vary considerably but the variation is not commonly studied. Furthermore, the role of the smallest size fractions is rarely considered in the exposure assessment due to their small mass. The objectives of this work were to find out how concentrations and number size distribution of fine and nanoparticles vary in a traditional Finnish bakery and to determine the exposure of a dough maker to the nanoparticle fraction of the inhalable dust. Two measurement campaigns were carried out in a traditional, small-scale bakery. Sampling was performed at the breathing zone of the dough maker and three stationary locations: baking area, oven area, and flour depository. Both real-time measurements and conventional gravimetric sampling were conducted. Nanoparticle fraction of the inhalable dust was determined using an IOM sampler with a customized precyclone. Number concentration of fine and nanoparticles, and mass concentrations of both the inhalable dust and nanoparticles were high. The nanoparticle fraction was 9-15% of the inhalable dust at the breathing zone of the dough maker. Different sources, such as ovens and doughnut baking affected the number size distribution. Flour dust contained nanoparticles but most of the fine and nanoparticles were released into the air from the oven operations. However, nanoparticles are not a primary concern in bakeries compared to health effects linked to the large flour particles such as flour-induced sensitization or asthma and development of occupational rhinitis.

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Section: Introductionmentioning

confidence: 99%

Concentrations and number size distribution of fine and nanoparticles in a traditional Finnish bakery

Karjalainen

Leppänen

Leskinen

et al. 2018

Journal of Occupational and Environmental Hygiene

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“…It was found that occupational exposure to dust not only caused respiratory irritation and allergy but also reduced the values obtained for lung function tests including FVC, FEV 1 , FEV 1 /FVC, and FEF25-75%. [29,43,44] Moghaddasi et al comparing subjects exposed to dust for <5 years and the control group, no significant difference in terms of FEV 1 and FVC parameters was observed between the two groups. However, comparing with the control group, the mean percentage of FEV 1 and FVC was lower in those with a history of over 5 years of exposure.…”

Section: Discussionmentioning

confidence: 98%

“…According to American Thoracic Association instruction, [26][27][28][29][30][31][32] PFT include FVC, VC, FEV 1 , and PEFR. They were measured on workplaces of the workers in different shifts and to a sufficient extent using portable calibrated spirometer (Mir factory, Italy).…”

Section: Pulmonary Function Tests (Pfts)mentioning

confidence: 99%

Untitled

Teimori¹

2018

AJP

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Background and Aim: Flour dust is one of the allergens dust in the workplaces, and its occupational exposure can cause respiratory impairments. The aim of this study was to investigate respiratory and pulmonary function problems in flour mills workers exposure to flour dust. Materials and Methods: This cross-sectional study was carried out at 11 flour-producing factories in Iran. Study subjects were including to 286 males (176 male workers with current exposure to flour dust and 110 male unexposed employees). Determination of dust concentration was carried out with personal dust sampler at all production wards of studied industries. Respiratory symptoms were investigated with American Thoracic Society questionnaire. Lung function tests were done by a calibrated spirometer. The statistical analysis was performed by SPSS 18 software and t-test, Chi-square, linear, and logistic regressions. Results: Age and job tenure means of exposed group were 35.2 ± 8.6 and 11.9 ± 6.03 years, respectively. This result, for unexposed group, too was gained 35.3 ± 8.5 and 10.89 ± 6.5 years, respectively. Atmospheric concentrations of respirable and inhalable dust were 12.4 ± 2.41 and 33.26 ± 3.47 mg/m 3 , respectively. These results indicated that prevalence of respiratory symptoms in exposed subjects was significantly higher than non-exposed workers. Likewise, pulmonary function parameters were significantly lower in exposed than the reference group. Conclusions: The findings of this study showed that occupational exposure to flour dust could be a significant factor of the prevalence of respiratory symptoms and functional disorders of the pulmonary.

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“…An association of occupational flour dust exposure with a decreased lung function has been found in flour mill (Bagheri et al 2013;Demeke and Haile 2018;Lagiso et al 2020;Mohammadien et al 2013;Zamani et al 2019) or bakery workers (Fahim and El-Prince 2013;Moghaddasi et al 2014;Said et al 2017), as recently reviewed by Zamani (Zamani et al 2019). In these studies, the occupational flour dust exposure was solely represented by the exposure status (Fahim and El-Prince 2013;Lagiso et al 2020;Moghaddasi et al 2014;Mohammadien et al 2013), the duration of exposure (Demeke and Haile 2018;Said et al 2017), or by the atmospheric flour dust concentration at the time of the data collection (Bagheri et al 2013;Zamani et al 2019). Different spirometric parameters were affected depending on the study (Zamani et al 2019).…”

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confidence: 99%

Longitudinal predictors of bronchial hyperresponsiveness and FEV1 decline in bakers

Demange

Grzebyk

Héry

et al. 2021

Int Arch Occup Environ Health

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Objective: To determine long-term predictors of bronchial hyperresponsiveness (BHR) and forced expiratory volume in one second (FEV1) decline.Methods: A longitudinal study in 110 bakers in 4 industrial bakeries and 38 non-exposed workers was conducted at the workplace with a mean of 3.3 visits per subject over a period of 13 years and a mean duration of follow-up of 6 years in bakers and 8 years in non-exposed subjects. A respiratory health questionnaire was administered; occupational allergen skin prick tests, spirometry and a methacholine bronchial challenge test were performed at each visit. In each bakery, full-shift dust samples of the inhalable fraction were obtained in order to assess the exposure of each job assignment. The repeated measurements of BHR and FEV1 were analyzed using mixed effects logistic and linear regression models in subjects seen at least twice.Results: BHR, respiratory symptoms and their simultaneous occurrence depended on the duration of exposure.FEV1 significantly decreased with duration of exposure and BHR at a preceding visit. This result persisted when adjusting for the effect of BHR at the current visit. The measured exposure levels were not a significant predictor for any outcome. Occupational sensitization was only a predictor of a decline in FEV1 when duration of exposure was not included. Conclusion:In flour-exposed industrial bakers, length of exposure and smoking are long -term determinants of BHR and of the decrease in FEV1. BHR at a preceding visit predicted lower FEV1 even when accounting for the effect of BHR at the current visit.

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Pulmonary function impairment and airway allergy among workers in traditional bakeries

Cited by 12 publications

References 24 publications

Concentrations and number size distribution of fine and nanoparticles in a traditional Finnish bakery

Concentrations and number size distribution of fine and nanoparticles in a traditional Finnish bakery

Untitled

Longitudinal predictors of bronchial hyperresponsiveness and FEV1 decline in bakers

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