TRIGGERING ALLERGENS AND IMMUNOLOGICAL AS PECTS IN BAKERS ASTHMA

Baker's asthma belongs to the classical type I allergic reactions. Dif ferent cereal flours, particularly wheal flour, are accused to initiat e this disease. Beside water-soluble flour proteins of low molecular w eight, amylase inhibitors are regarded to be the major allergens in ba ker's disease. Furthermore, some baking additives have to be mentioned as important allergens. The additive alpha-amylase, originating from Aspergillus oryzae, is the best known allergen being well established in routine diagnostic procedures.