Bakers can develop a respiratory allergy. In many countries this is the most common occupational allergy. It manifests itself with allergic rhinitis and asthma. Recent data seem to indicate that bakery workers are increasingly at risk of contracting this disease. Because of its subsequent clinical and socio-economic consequences, it is very important to identify this pathology. Evaluation of immunological alterations among bakery workers has therefore been the subject of numerous studies in recent years, since this type of allergy is correlated to exposure to flour, an agent with a high molecular weight, that brings on the illness by inducing the production of specific IgE antibodies. Some studies have revealed increased IgE sensitization, especially to a variety of allergens including flour and fungal α-amylase. Further research is needed to ascertain the physiopathologic mechanisms underlying the immunologic response of sensitized workers.

Alterazioni immunologiche in fornai

IAVICOLI, Ivo;
2006

Abstract

Bakers can develop a respiratory allergy. In many countries this is the most common occupational allergy. It manifests itself with allergic rhinitis and asthma. Recent data seem to indicate that bakery workers are increasingly at risk of contracting this disease. Because of its subsequent clinical and socio-economic consequences, it is very important to identify this pathology. Evaluation of immunological alterations among bakery workers has therefore been the subject of numerous studies in recent years, since this type of allergy is correlated to exposure to flour, an agent with a high molecular weight, that brings on the illness by inducing the production of specific IgE antibodies. Some studies have revealed increased IgE sensitization, especially to a variety of allergens including flour and fungal α-amylase. Further research is needed to ascertain the physiopathologic mechanisms underlying the immunologic response of sensitized workers.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/656061
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