在职业性哮喘中，黑麦面粉比小麦面粉引发更强的早期支气管反应。

Rye flour induces a stronger early bronchial response than wheat flour in occupational asthma.

作者信息

Bensefa L, Villette C, Tabka F, Causse-Sounillac E, Fabriès J F, Choudat D

机构信息

Service de Pathologie Professionnelle, Centre Hospitalier Universitaire Cochin, 27 rue du Faubourg Saint-Jacques, AP-HP-Université Paris 5, 75014 Paris, France.

出版信息

Allergy. 2004 Aug;59(8):833-8. doi: 10.1111/j.1398-9995.2004.00553.x.

DOI:10.1111/j.1398-9995.2004.00553.x

PMID:15230815

Abstract

BACKGROUND

Our aims were to compare the doses of wheat and rye flour that induce early bronchial responses in occupationally exposed asthmatic subjects and to assess the effects of the dose of inhaled flour, the duration of exposure and the dose rate.

METHODS

Ten patients underwent tests with lactose, wheat flour and rye flour. We compared the decrease in forced expiratory volume in 1 s (FEV(1)) observed during the challenge with flour and with lactose. We also calculated the amount of flour that was instantaneously active.

RESULTS

Seven subjects had significantly decreased FEV(1) values following exposure to wheat and rye flour and two subjects only did so for rye flour. The provocative dose (PD, dose required to reduce FEV(1) by 15%) of rye was lower than that of wheat flour (geometric mean; PD(15) rye: 95 microg; wheat: 368 microg). The calculated doses of rye and wheat flour were better correlated with the change in FEV(1) than were the cumulative doses.

CONCLUSION

The bronchial response was greater with rye than with wheat flour. The response was related to the dose of allergen inhaled and to the dose rate.

摘要

背景

我们的目的是比较职业性暴露的哮喘患者中诱发早期支气管反应的小麦粉和黑麦粉剂量，并评估吸入面粉剂量、暴露持续时间和剂量率的影响。

方法

10名患者接受了乳糖、小麦粉和黑麦粉测试。我们比较了在面粉激发试验和乳糖激发试验期间观察到的第1秒用力呼气量（FEV(1)）的下降情况。我们还计算了即刻起作用的面粉量。

结果

7名受试者在接触小麦粉和黑麦粉后FEV(1)值显著下降，2名受试者仅在接触黑麦粉后FEV(1)值下降。黑麦的激发剂量（PD，使FEV(1)降低15%所需的剂量）低于小麦粉（几何平均数；黑麦PD(15)：95微克；小麦：368微克）。计算得出的黑麦粉和小麦粉剂量与FEV(1)的变化比累积剂量的相关性更好。