Health and Safety Laboratory, Buxton, UK.
Occup Med (Lond). 2011 Aug;61(5):321-7. doi: 10.1093/occmed/kqr116.
Flour exposure is known to cause significant respiratory problems.
To investigate the development of work-related sensitization, the period between first exposure and the development of symptoms (latent period) and the impact of workplace training programmes on respiratory health in plant bakers.
Two hundred and sixty-four bakers were investigated by assessing work-related respiratory symptoms and latent period before symptoms/sensitization, spirometry and testing for an array of workplace-specific IgE.
There was a significant relationship between the presence of work-related respiratory symptoms and flour dust allergen-specific IgE. Latent periods varied widely: median for work-related nasal symptoms 36 months, cough 42 months and chest tightness 120 months. Latent periods were shorter for workers with evidence of flour sensitization (work-related wheeze: mean 13 months with sensitization, 97 months without, P < 0.05, work-related nasal symptoms, respectively; mean 19 months, 71 months, P < 0.01). Those warned of the health implications of flour dust had less work-related wheeze (warned; 1%, not warned 11%, P < 0.05). There was an excess of work-related symptoms and work-related-specific IgE combined in those who had not been warned of these health implications (12 versus 1%, P <0.01).
Reporting of 'being warned' of potential health implications from breathing flour dust protected strongly against the reporting of important health end points. Latent periods for the development of work-related symptoms varied widely. Simple health messages, which may be overlooked in worker training programmes, can have significant benefits for worker health in the bakery population.
已知面粉暴露会导致严重的呼吸道问题。
调查与工作相关的致敏作用的发展、首次暴露与症状出现（潜伏期）之间的时间以及工作场所培训计划对面包师呼吸健康的影响。
通过评估与工作相关的呼吸道症状和症状/致敏前的潜伏期、肺量测定法和测试一系列特定于工作场所的 IgE，对 264 名面包师进行了调查。
与工作相关的呼吸道症状和面粉尘过敏原特异性 IgE 之间存在显著关系。潜伏期差异很大：与工作相关的鼻症状潜伏期中位数为 36 个月，咳嗽潜伏期中位数为 42 个月，胸闷潜伏期中位数为 120 个月。有面粉致敏证据的工人潜伏期较短（与致敏相关的工作相关喘息：平均 13 个月，无致敏 97 个月，P<0.05，分别与工作相关的鼻症状；平均 19 个月，71 个月，P<0.01）。那些被告知面粉尘健康影响的工人，工作相关的喘息较少（警告；1%，未警告 11%，P<0.05）。未被告知这些健康影响的工人中，工作相关症状和工作相关特异性 IgE 联合出现的情况过多（12 比 1%，P<0.01）。
报告“被告知”呼吸面粉尘可能产生的健康影响的情况强烈保护了报告重要健康终点的情况。与工作相关的症状发展的潜伏期差异很大。简单的健康信息，在工人培训计划中可能被忽视，但对面包店工人的健康有显著的益处。
