Sensitization To Occupational Allergens and Allergic Diseases In Workers Of 5 Havana Bakeries

RationaleBakers are a professional group at risk of developing occupational allergic diseases. There are several allergens that may sensitize them, especially wheat flour and dust mites, which are present in their workplace. Our objectives were to identify the frequency of sensitization to dust mites and occupational allergens in 80 workers at Havana's bakeries, and to determine the prevalence of allergic diseases in these workers.MethodsA cross-sectional analytical study was carried out. The study group included 80 workers of 5 Havana's bakeries, mean age 37 (range 18-67 years). For each subject, a clinical and occupational history was compiled and skin testing was performed.Results86% subjects showed a positive response to at least one allergen by SPT. 46,3% of workers reported allergic diseases and 18,8% current symptoms, mostly, respiratory symptoms. The highest percentage of positivity was reported to D. farinae (61.3%), as well as the largest wheal size (mean 4.6 mm). 42.5% of workers showed positive response to wheat. A significant association (Spearman, p<0.05) was found between the reaction size to wheat, yeast and soy, respective to both storage and house dust mites.ConclusionsThere is a high prevalence of respiratory diseases and sensitization to mites and wheat flour in bakers, which represents a risk factor to consider for their occupational safety. RationaleBakers are a professional group at risk of developing occupational allergic diseases. There are several allergens that may sensitize them, especially wheat flour and dust mites, which are present in their workplace. Our objectives were to identify the frequency of sensitization to dust mites and occupational allergens in 80 workers at Havana's bakeries, and to determine the prevalence of allergic diseases in these workers. Bakers are a professional group at risk of developing occupational allergic diseases. There are several allergens that may sensitize them, especially wheat flour and dust mites, which are present in their workplace. Our objectives were to identify the frequency of sensitization to dust mites and occupational allergens in 80 workers at Havana's bakeries, and to determine the prevalence of allergic diseases in these workers. MethodsA cross-sectional analytical study was carried out. The study group included 80 workers of 5 Havana's bakeries, mean age 37 (range 18-67 years). For each subject, a clinical and occupational history was compiled and skin testing was performed. A cross-sectional analytical study was carried out. The study group included 80 workers of 5 Havana's bakeries, mean age 37 (range 18-67 years). For each subject, a clinical and occupational history was compiled and skin testing was performed. Results86% subjects showed a positive response to at least one allergen by SPT. 46,3% of workers reported allergic diseases and 18,8% current symptoms, mostly, respiratory symptoms. The highest percentage of positivity was reported to D. farinae (61.3%), as well as the largest wheal size (mean 4.6 mm). 42.5% of workers showed positive response to wheat. A significant association (Spearman, p<0.05) was found between the reaction size to wheat, yeast and soy, respective to both storage and house dust mites. 86% subjects showed a positive response to at least one allergen by SPT. 46,3% of workers reported allergic diseases and 18,8% current symptoms, mostly, respiratory symptoms. The highest percentage of positivity was reported to D. farinae (61.3%), as well as the largest wheal size (mean 4.6 mm). 42.5% of workers showed positive response to wheat. A significant association (Spearman, p<0.05) was found between the reaction size to wheat, yeast and soy, respective to both storage and house dust mites. ConclusionsThere is a high prevalence of respiratory diseases and sensitization to mites and wheat flour in bakers, which represents a risk factor to consider for their occupational safety. There is a high prevalence of respiratory diseases and sensitization to mites and wheat flour in bakers, which represents a risk factor to consider for their occupational safety.