Respiratory and Nasal Symptoms, Immunological Changes, and Lung Function in Industrial Bakers

Abstract

Background: Several studies reported that occupational exposure in bakery may cause respiratory impairment in exposed workers. Aim: To assess the respiratory effects and immunological changes of occupational exposure in industrial bakers. Material and Methods: We performed a cross-sectional study including 43 industrial bakers (20 males and 23 females, aged 34-55 years) and an equal number of office workers, matched by sex, age and smoking status. Evaluation of examined subjects included completion of questionnaire, skin prick tests to common and work-related inhalant allergens, spirometry, and histamine challenge. Results: We found higher prevalence of nasal symptoms in the last 12 months in bakers with significant difference for runny nose (P = 0.033). Prevalence of respiratory symptoms in the last 12 months was also higher in bakers and statistical significance was obtained for cough (P = 0.041) and phlegm (P = 0.023). We found similar prevalence of allergic sensitization to common inhalant allergens in both examined groups, while sensitization to wheat flour and meal flour was registered only among bakers. Measured spirometric parameters were lower in bakers with significant difference for MEF50 and MEF75 (P = 0.004, and P = 0.000, respectively). Prevalence of bronchial hyperresponsiveness (BHR) was non-significantly higher in bakers with significantly higher severity (P = 0.029). Conclusion: Our findings confirm that occupational exposure in industrial bakers may lead to adverse respiratory effects and immunological changes in exposed workers.