Sensitization to workplace respiratory allergens among bakery workers in Douala, Cameroon: a cross-sectional study.

Bertrand Hugo Mbatchou Ngahane,Emmanuel Afane Ze,Francis Nde,Eliane Ngomo

doi:10.1186/s13223-015-0080-2

Abstract

BackgroundSensitization to flour or fungal alpha-amylase is a prerequisite for the development of respiratory allergy in bakers. The knowledge of occupational allergen sensitization among bakery workers will facilitate the implementation of preventive measures for respiratory allergies in bakeries. The objective of this study was to determine the prevalence and factors associated with sensitization to wheat flour and α-amylase in bakers in Douala.MethodsA cross-sectional study was conducted in 42 of the 151 bakeries that are present in the city of Douala. Demographics, clinical data, as well as results of skin prick tests to wheat flour, α-amylase and common aeroallergens were collected from all participants. A logistic regression model of the SPSS.20 software was used to identify factors associated with sensitization to wheat flour and α-amylase.ResultsOf the 229 participants included in the study, 222 (96.9%) were male. The mean age was 36.3 ± 8.9 years. The prevalence of sensitization to flour and α-amylase were 16.6% and 8.3% respectively. After multivariate analysis, factors associated with sensitization to flour were work seniority and sensitization to storage mites while an age of 30 years and above was the only factor associated with sensitization to α-amylase.ConclusionBakers in Douala are at risk of sensitization to occupational allergens. The environmental hygiene in bakeries, health surveillance and the use of personal protective equipment could reduce the risk of respiratory allergies among bakers.

Highlights

Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of respiratory allergy in bakers
During the study period, 273 bakery employees had been invited to participate in the study and 229 of them had agreed to be included, giving a response rate of 83.8%
They were positive in 51.5% of cases

Summary

Introduction

Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of respiratory allergy in bakers. The mechanisms of baker’s asthma are not completely understood, IgE-mediated response (Gell and Coombs type I) is the major pathogenic mechanism responsible for the induction of work-related symptoms in wheatexposed workers [4]. This IgE response is demonstrated by positive skin tests and the detection of serum-specific. In Cameroon, wheat flour is the most commonly used It contains a complex mixture of multiple allergens [7]. The α-amylase of fungal origin is the most known common enzyme, the others being fungal xylanase and cellulase [8,9]

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