Impact of worker education on respiratory symptoms and sensitization in bakeries
Flour exposure is known to cause significant respiratory problems. To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers. Tw...
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| Veröffentlicht in: | Occupational medicine (Oxford) 2011-08, Vol.61 (5), p.321-327 |
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| creator | FISHWICK, D HARRIS-ROBERTS, J ROBINSON, E EVANS, G BARRACLOUGH, R SEN, D CURRAN, A. D |
| description | Flour exposure is known to cause significant respiratory problems.
To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers.
Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE.
There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely: median for work-related nasal symptoms 36 months, cough 42 months and chest tightness 120 months. Latent periods were shorter for workers with evidence of flour sensitization (work-related wheeze: mean 13 months with sensitization, 97 months without, P < 0.05, work-related nasal symptoms, respectively; mean 19 months, 71 months, P < 0.01). Those warned of the health implications of flour dust had less work-related wheeze (warned; 1%, not warned 11%, P < 0.05). There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications (12 versus 1%, P |
| doi_str_mv | 10.1093/occmed/kqr116 |
| format | Article |
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To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers.
Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE.
There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely: median for work-related nasal symptoms 36 months, cough 42 months and chest tightness 120 months. Latent periods were shorter for workers with evidence of flour sensitization (work-related wheeze: mean 13 months with sensitization, 97 months without, P < 0.05, work-related nasal symptoms, respectively; mean 19 months, 71 months, P < 0.01). Those warned of the health implications of flour dust had less work-related wheeze (warned; 1%, not warned 11%, P < 0.05). There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications (12 versus 1%, P <0.01).
Reporting of 'being warned' of potential health implications from breathing flour dust protected strongly against the reporting of important health end points. Latent periods for the development of work-related symptoms varied widely. Simple health messages, which may be overlooked in worker training programmes, can have significant benefits for worker health in the bakery population.</description><identifier>ISSN: 0962-7480</identifier><identifier>EISSN: 1471-8405</identifier><identifier>DOI: 10.1093/occmed/kqr116</identifier><identifier>PMID: 21831816</identifier><language>eng</language><publisher>Oxford: Oxford University Press</publisher><subject>Adult ; alpha-Amylases - metabolism ; Asthma - chemically induced ; Asthma - prevention & control ; Biological and medical sciences ; Chronic obstructive pulmonary disease, asthma ; Comprehension ; Education ; Female ; Humans ; Male ; Medical sciences ; Occupational Diseases - epidemiology ; Occupational Diseases - etiology ; Occupational Exposure - adverse effects ; Pneumology ; Respiratory Hypersensitivity - epidemiology ; Respiratory Hypersensitivity - etiology ; Rhinitis - chemically induced ; Rhinitis - prevention & control ; Time Factors</subject><ispartof>Occupational medicine (Oxford), 2011-08, Vol.61 (5), p.321-327</ispartof><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c361t-20c8fdae96f9b4a18ecd35bdba57da90daddcdb0faae5c97c0390e4130feb3113</citedby><cites>FETCH-LOGICAL-c361t-20c8fdae96f9b4a18ecd35bdba57da90daddcdb0faae5c97c0390e4130feb3113</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24436887$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21831816$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>FISHWICK, D</creatorcontrib><creatorcontrib>HARRIS-ROBERTS, J</creatorcontrib><creatorcontrib>ROBINSON, E</creatorcontrib><creatorcontrib>EVANS, G</creatorcontrib><creatorcontrib>BARRACLOUGH, R</creatorcontrib><creatorcontrib>SEN, D</creatorcontrib><creatorcontrib>CURRAN, A. D</creatorcontrib><title>Impact of worker education on respiratory symptoms and sensitization in bakeries</title><title>Occupational medicine (Oxford)</title><addtitle>Occup Med (Lond)</addtitle><description>Flour exposure is known to cause significant respiratory problems.
To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers.
Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE.
There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely: median for work-related nasal symptoms 36 months, cough 42 months and chest tightness 120 months. Latent periods were shorter for workers with evidence of flour sensitization (work-related wheeze: mean 13 months with sensitization, 97 months without, P < 0.05, work-related nasal symptoms, respectively; mean 19 months, 71 months, P < 0.01). Those warned of the health implications of flour dust had less work-related wheeze (warned; 1%, not warned 11%, P < 0.05). There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications (12 versus 1%, P <0.01).
Reporting of 'being warned' of potential health implications from breathing flour dust protected strongly against the reporting of important health end points. Latent periods for the development of work-related symptoms varied widely. Simple health messages, which may be overlooked in worker training programmes, can have significant benefits for worker health in the bakery population.</description><subject>Adult</subject><subject>alpha-Amylases - metabolism</subject><subject>Asthma - chemically induced</subject><subject>Asthma - prevention & control</subject><subject>Biological and medical sciences</subject><subject>Chronic obstructive pulmonary disease, asthma</subject><subject>Comprehension</subject><subject>Education</subject><subject>Female</subject><subject>Humans</subject><subject>Male</subject><subject>Medical sciences</subject><subject>Occupational Diseases - epidemiology</subject><subject>Occupational Diseases - etiology</subject><subject>Occupational Exposure - adverse effects</subject><subject>Pneumology</subject><subject>Respiratory Hypersensitivity - epidemiology</subject><subject>Respiratory Hypersensitivity - etiology</subject><subject>Rhinitis - chemically induced</subject><subject>Rhinitis - prevention & control</subject><subject>Time Factors</subject><issn>0962-7480</issn><issn>1471-8405</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpF0M9LwzAUB_AgipvTo1fpRTzV5TVpmh5l-GMw0IOey2uSQlzbdEmLzL_ejm4IDx48Pu97-BJyC_QRaM6WTqnG6OV25wHEGZkDzyCWnKbnZE5zkcQZl3RGrkL4phQEl8klmSUgGUgQc_KxbjpUfeSq6Mf5rfGR0YPC3ro2Gseb0FmPvfP7KOybrndNiLDVUTBtsL39naRtoxLHZ2vCNbmosA7m5rgX5Ovl-XP1Fm_eX9erp02smIA-TqiSlUaTiyovOYI0SrO01CWmmcacatRa6ZJWiCZVeaYoy6nhwGhlSgbAFuRhyu282w0m9EVjgzJ1ja1xQyikZIxKAWyU8SSVdyF4UxWdtw36fQG0OHRYTB0WU4ejvzsmD-XhfNKn0kZwfwQYFNaVx1bZ8O84Z0LKjP0BeI9-0A</recordid><startdate>20110801</startdate><enddate>20110801</enddate><creator>FISHWICK, D</creator><creator>HARRIS-ROBERTS, J</creator><creator>ROBINSON, E</creator><creator>EVANS, G</creator><creator>BARRACLOUGH, R</creator><creator>SEN, D</creator><creator>CURRAN, A. D</creator><general>Oxford University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110801</creationdate><title>Impact of worker education on respiratory symptoms and sensitization in bakeries</title><author>FISHWICK, D ; HARRIS-ROBERTS, J ; ROBINSON, E ; EVANS, G ; BARRACLOUGH, R ; SEN, D ; CURRAN, A. 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To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers.
Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE.
There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely: median for work-related nasal symptoms 36 months, cough 42 months and chest tightness 120 months. Latent periods were shorter for workers with evidence of flour sensitization (work-related wheeze: mean 13 months with sensitization, 97 months without, P < 0.05, work-related nasal symptoms, respectively; mean 19 months, 71 months, P < 0.01). Those warned of the health implications of flour dust had less work-related wheeze (warned; 1%, not warned 11%, P < 0.05). There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications (12 versus 1%, P <0.01).
Reporting of 'being warned' of potential health implications from breathing flour dust protected strongly against the reporting of important health end points. Latent periods for the development of work-related symptoms varied widely. Simple health messages, which may be overlooked in worker training programmes, can have significant benefits for worker health in the bakery population.</abstract><cop>Oxford</cop><pub>Oxford University Press</pub><pmid>21831816</pmid><doi>10.1093/occmed/kqr116</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current); EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Adult alpha-Amylases - metabolism Asthma - chemically induced Asthma - prevention & control Biological and medical sciences Chronic obstructive pulmonary disease, asthma Comprehension Education Female Humans Male Medical sciences Occupational Diseases - epidemiology Occupational Diseases - etiology Occupational Exposure - adverse effects Pneumology Respiratory Hypersensitivity - epidemiology Respiratory Hypersensitivity - etiology Rhinitis - chemically induced Rhinitis - prevention & control Time Factors |
| title | Impact of worker education on respiratory symptoms and sensitization in bakeries |
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