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2015, Number 2

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Revista Cubana de Salud y Trabajo 2015; 16 (2)

Prevalence of sensitization to mites, wheat, soy and yeast in five workers of bakeries of Havana , Cuba

Álvarez CM, Labrada RA, Leyva MY, Castro ARL, Meli VR, Barata HJ, Hinojosa MM

Language: Spanish
References: 18
Page: 51-57
PDF size: 400.97 Kb.


ABSTRACT

Background: 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. Objective: 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. Material and method: 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. Results: 86 % of the subjects showed a positive response to at least one allergen by SPT. 46,3 % of workers reported allergic manifestations 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 of 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.
Conclusions: 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.


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