S161 Reducing exposure to allergens in bakeries

S J Fraser,I Smith,P Roberts,J Morton,D Mark,A Thorpe,G E Evans,H J Mason

doi:10.1136/thx.2010.150953.12

Abstract

Introduction and ObjectivesBakers have one of the highest incidence rates of occupational asthma. This is related to the levels of dust generated in bakeries from both flour itself and ‘improvers’,...

Highlights

Introduction and ObjectivesBakers have one of the highest incidence rates of occupational asthma
The concentration of calcium sulphate, calcium silicate and vegetable oil were manipulated in a standard improver mix
Raising the oil from 2% to 4% of the improver mix was associated with a 77% decrease in airborne wheat flour antigen and soya trypsin inhibitor in the simulation

Summary

Introduction

Bakers have one of the highest incidence rates of occupational asthma. This is related to the levels of dust generated in bakeries from both flour itself and ‘improvers’, which are added to flour to improve the quality of the bread. Bakery improvers can contain known allergens such as fungal alpha amylase, hemicellulase and soya trypsin inhibitor from soya flour, as well as vegetable oil, calcium sulphate and emulsifiers; usually consisting of organic esters and calcium silicate. Exposures in the workplace may cause adult onset asthma. In this analysis, we present the prevalence of ever working in job categories and the associated risks of adult onset asthma by age 42 in participants in the 1958 birth cohort

Methods

Results

Conclusion