RT Journal Article
SR Electronic
T1 Determinants of asthma phenotypes in supermarket bakery workers
JF European Respiratory Journal
JO Eur Respir J
FD European Respiratory Society
SP 825
OP 833
DO 10.1183/09031936.00164408
VO 34
IS 4
A1 R. Baatjies
A1 A. L. Lopata
A1 I. Sander
A1 M. Raulf-Heimsoth
A1 E. D. Bateman
A1 T. Meijster
A1 D. Heederik
A1 T. G. Robins
A1 M. F. Jeebhay
YR 2009
UL http://erj.ersjournals.com/content/34/4/825.abstract
AB While baker's asthma has been well described, various asthma phenotypes in bakery workers have yet to be characterised. Our study aims to describe the asthma phenotypes in supermarket bakery workers in relation to host risk factors and self-reported exposure to flour dust. A cross-sectional study of 517 supermarket bakery workers in 31 bakeries used a questionnaire, skin prick tests, and specific immunoglobulin E to wheat, rye and fungal α-amylase and methacholine challenge testing. The prevalence of probable occupational asthma (OA, 13%) was higher than atopic (6%), nonatopic (6%) and work-aggravated asthma (WAA, 3%) phenotypes. Previous episodes of high exposure to dusts, fumes and vapours causing asthma symptoms were more strongly associated with WAA (OR 5.8, 95% CI 1.7–19.2) than OA (2.8, 1.4–5.5). Work-related ocular–nasal symptoms were significantly associated with WAA (4.3, 1.3–13.8) and OA (3.1, 1.8–5.5). Bakers with OA had an increased odds ratio of reporting adverse reactions to ingested grain products (6.4, 2.0–19.8). OA is the most common phenotype among supermarket bakery workers. Analysis of risk factors contributes to defining clinical phenotypes, which will guide ongoing medical surveillance and clinical management of bakery workers.