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Occupational Exposure Among Bakery Workers: Impact on the Occurrence of Work-Related Symptoms as Compared With Allergic Characteristics

Objective: The aim of the study is to examine the relationship between exposure to occupational allergens, sensitization, and atopy and several outcome variables and the independent associations of these interrelated risk factors to work-related symptoms in particular. Methods: Data were collected by questionnaire, skin prick tests, lung function tests, and exposure measurements among 246 workers from 74 bakeries and analyzed using logistic and linear regression analyses. Results: Exposure levels were associated with respiratory symptoms, sensitization to baker’s allergens, and lung function. High exposure and sensitization to common and bakers’ allergens were independent risk factors for work-related symptoms. However, allergy determinants performed best in predicting work-related symptoms. Conclusions: Current exposure to occupational allergens is a risk factor for work-related symptoms, but sensitization to occupational allergens and atopy are more adequate and easier obtainable predictors of work-related symptoms.