Occupational Asthma Reference

Fishwick D, Harris-Roberts J, Robinson E, Evans G, Barraclough R, Sen D, Curran AD, Impact of worker education on respiratory symptoms and sensitization in bakeries, Occup Med, 2011;61:321-327,

Keywords: uk, prevention, education, baker, IgE, asthma, rhinitis, latent interval

Known Authors

Andrew Curran, HSL, Sheffield, UK Andrew Curran

David Fishwick, Royal Hallamshire Hospital, Sheffield, UK David Fishwick

Ed Robinson, Health and Safety Laboratories, Buxton, UK Ed Robinson

Dil Sen, Health and Safety Executive, UK Dil Sen

Gareth Evans, HSL, Buxton Gareth Evans

Richard Barraclough, Manchester Richard Barraclough

If you would like to become a known author and have your picture displayed along with your papers then please get in touch from the contact page. Known authors can choose to receive emails when their papers receive comments.

Abstract

Background
Flour exposure is known to cause significant respiratory problems.

Aims
To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers.

Methods
Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE.

Results
There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely: median for work-related nasal symptoms 36 months, cough 42 months and chest tightness 120 months. Latent periods were shorter for workers with evidence of flour sensitization (work-related wheeze: mean 13 months with sensitization, 97 months without, P < 0.05, work-related nasal symptoms, respectively; mean 19 months, 71 months, P < 0.01). Those warned of the health implications of flour dust had less work-related wheeze (warned; 1%, not warned 11%, P < 0.05). There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications (12 versus 1%, P <0.01).

Conclusions
Reporting of ‘being warned’ of potential health implications from breathing flour dust protected strongly against the reporting of important health end points. Latent periods for the development of work-related symptoms varied widely. Simple health messages, which may be overlooked in worker training programmes, can have significant benefits for worker health in the bakery population.

Plain text: Background Flour exposure is known to cause significant respiratory problems. Aims To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers. Methods Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE. Results There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely: median for work-related nasal symptoms 36 months, cough 42 months and chest tightness 120 months. Latent periods were shorter for workers with evidence of flour sensitization (work-related wheeze: mean 13 months with sensitization, 97 months without, P < 0.05, work-related nasal symptoms, respectively; mean 19 months, 71 months, P < 0.01). Those warned of the health implications of flour dust had less work-related wheeze (warned; 1%, not warned 11%, P < 0.05). There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications (12 versus 1%, P <0.01). Conclusions Reporting of 'being warned' of potential health implications from breathing flour dust protected strongly against the reporting of important health end points. Latent periods for the development of work-related symptoms varied widely. Simple health messages, which may be overlooked in worker training programmes, can have significant benefits for worker health in the bakery population.

Full Text

Full text of this reference not available

Please Log In or Register to add the full text to this reference

Associated Questions

Registered users of this website have associated this reference with the following questions. This association is not a part of the BOHRF occupational asthma guidelines.

What are the risk factors for developing occupational asthma?
burgeps Not really about risk factors, but showa less asthma and rhinitis in workers who remember been told of the hazards of flour on health

Please Log In or Register to put forward this reference as evidence to a question.

Comments

Latent interval from first exposure to first work-related symptom longer than in previous prospective studies. Work-related breathlessness mean latent interval 63 mon ths, shorter for those with specific IgE to flour or amylase (24 months) than in those with similar symptoms and negative IgE ((69 months)
8/24/2011

Please sign in or register to add your thoughts.


Oasys and occupational asthma smoke logo