Data from literature suggests that a significant percentage of bakers devel
op occupational asthma and chronic obstructive bronchitis, the primary reas
on for this being the strong allergenic properties of flour. The aim of thi
s study was to evaluate the prevalence of bronchial hyperactivity in bakers
, as well as to correlate bronchial hyperactivity with positive skin tests
and atopy. A group of 100 bakers (54 males and 46 females) employed in brea
d production for an average of 14.8 +/- 8.8 years, were examined from 1996
to 1999. Bronchial challenge tests with methacholine (cumulative dose of 4
mg) and flour were performed. Ir: was considered positive if a FEV1 reducti
on of at least 20% from normal values had occurred. Additionally, skin pric
k tests were performed with wheat flour extracts, as well as standard envir
onmental inhalation allergens. Total IgE were assessed using the ELISA meth
od. Results showed that 11% of bakers demonstrated a positive methacholine
test, 2% of bakers responded to the specific bronchial challenge test with
wheat flour. The skin prick test with wheat flour was positive in 15% of ba
kers, while the same test using standard inhalation allergens was positive
in 12% of bakers. Atopic status was found in 18% of bakers. The frequency o
f positive methacholine test was 33% in bakers with atopic status, compared
to 6.1% (P < 0.01) in those without atopic status. Among the bakers who di
splayed a positive skin test to wheat flour, specific bronchial challenge t
est with flour was positive in two (13.3%) bakers, while no response to the
bronchial challenge test with flour was observed in bakers with negative s
kin test. This is in;agreement with known results. <(c)> 2001 Elsevier Scie
nce B.V. All rights reserved.