Allergy to flour and fungal amylase in bakery workers.
Allergy to flour and fungal amylase in bakery workers.
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面包店工人对面粉和真菌淀粉酶过敏。
DOI：
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发表时间：
1997
期刊：
影响因子：
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通讯作者：
Occup Med Vol
中科院分区：
文献类型：
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作者：
T. Smith;K. Lumley;E. Hui;Occup Med Vol
本研究的目的是描述一组383名员工的呼吸道症状和皮肤点刺试验结果的流行率在一个植物面包房人口谁有最大的经常暴露于成分粉尘。真菌淀粉酶阳性皮肤点刺试验的患病率为16%，而小麦粉为6%，这表明主要的致敏物是真菌淀粉酶，而不是面粉。此外，研究结果表明，对面包烘焙成分的症状性过敏并不常见（3.1%）。相比之下，似乎没有过敏病因的偶尔短暂症状相对普遍（17.2%）。在对成分过敏的情况下，面包改良剂中存在的真菌淀粉酶是主要的过敏原。
The purpose of this study was to describe the prevalence of respiratory symptoms and skin prick test findings in a group of 383 employees in a plant bakery population who had the greatest regular exposure to ingredient dusts. The prevalence of positive skin prick tests to fungal amylase was 16%, in contrast to 6% to wheat flour, suggesting that the principal sensitiser is fungal amylase and not flour. Furthermore, the findings suggest that symptomatic allergy to bread-baking ingredients is uncommon (3.1%). In comparison, occasional short-lived symptoms which do not appear to have an allergic aetiology are relatively prevalent (17.2%). Where sensitisation to ingredients arises, fungal amylase present in bread improvers is the principal allergen.