The impact of years of training and possible technical, procedural, and individual risk factors for the development of atopic symptoms among bakery and confectionery trainees.

IF 2.6 3区医学 Q2 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

International Archives of Occupational and Environmental Health Pub Date : 2024-09-01 Epub Date: 2024-07-01 DOI:10.1007/s00420-024-02079-7

Gina-Maria Klaut, Stefan Karrasch, Susanne Kutzora, Dennis Nowak, Caroline Quartucci

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引用次数: 0

Abstract

Purpose: Occupational asthma is commonly observed in bakers and confectioners. Endogenous and exogenous risk factors contribute to bakers' asthma. A heightened awareness of this and early diagnosis can be helpful in terms of prevention. The aim of the study was to identify a temporal relationship between the years of training, as well as possible technical, procedural, and individual risk factors for the development of flour-exposure related atopic symptoms such as rhinitis, cough, and rash in young professionals.

Methods: 127 bakers and confectioner trainees were observed over a one-year period. Two questionnaires served as test instruments. It was investigated whether the rates of atopic symptoms change over the course of a school year and which conditions in the workplace could be responsible for this. Descriptive statistics were used to answer the research questions concerning flour exposure and symptom rates. The Pearson-Chi-Square test was used for testing statistical differences between different groups (e.g. year of training, working conditions).

Results: An increase in rates of self-reported rhinitis, coughing, and rashes throughout the duration of traineeship was shown (e.g. rhinitis of bakers at work: 0% in the first year of training, 20% in the second and 33% in the third year of training). The installation of vapour extraction systems and low-dust transfer of baking agents led to fewer symptoms in the workplace (30% of participants with rhinitis symptoms worked with no installed vapour extraction systems). A medical history of atopy was positively correlated with the occurrence of symptoms.

Conclusion: To prevent the development of asthma in bakers, methods to improve occupational health and safety should be developed. Creating low dust working conditions e.g., due to the use of vapour extraction systems should be considered.

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培训年限以及技术、程序和个人风险因素对烘焙和糖果受训者出现特异性症状的影响。

目的：职业性哮喘常见于面包师和糕点师。内源性和外源性风险因素都是导致面包师哮喘的原因。提高认识和早期诊断有助于预防哮喘。本研究的目的是找出年轻专业人员在接受培训的年限以及可能的技术、程序和个人风险因素之间的时间关系，从而发现与接触面粉有关的特应性症状，如鼻炎、咳嗽和皮疹。测试工具为两份问卷。研究调查了特应性症状的发生率在一个学年中是否会发生变化，以及工作场所的哪些条件可能会导致特应性症状的发生。研究使用了描述性统计来回答有关面粉接触和症状发生率的研究问题。使用 Pearson-Chi-Square 检验来测试不同组别（如培训年份、工作条件）之间的统计差异：结果表明，在整个培训期间，自我报告的鼻炎、咳嗽和皮疹发病率均有所上升（例如，面包师在工作中的鼻炎发病率为 0%，培训第一年为 0%，培训第二年为 0%，培训第三年为 0%）：培训第一年为 0%，培训第二年为 20%，培训第三年为 33%）。安装蒸汽抽排系统和烘焙剂的低尘转移可减少工作场所的症状（30% 有鼻炎症状的学员在没有安装蒸汽抽排系统的情况下工作）。过敏病史与症状的发生呈正相关：结论：为防止面包师患上哮喘，应制定改善职业健康和安全的方法。结论：为防止面包师患上哮喘，应制定改善职业健康和安全的方法，并考虑创造低粉尘的工作条件，如使用蒸汽抽排系统。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Archives of Occupational and Environmental Health 医学-公共卫生、环境卫生与职业卫生

CiteScore

5.60

自引率

6.70%

发文量

127

审稿时长

3 months

期刊介绍： International Archives of Occupational and Environmental Health publishes Editorials, Review Articles, Original Articles, and Letters to the Editor. It welcomes any manuscripts dealing with occupational or ambient environmental problems, with a special interest in research at the interface of occupational health and clinical medicine. The scope ranges from Biological Monitoring to Dermatology, from Fibers and Dust to Human Toxicology, from Nanomaterials and Ultra-fine Dust to Night- and Shift Work, from Psycho-mental Distress and Burnout to Vibrations. A complete list of topics can be found on the right-hand side under For authors and editors. In addition, all papers should be based on present-day standards and relate to: -Clinical and epidemiological studies on morbidity and mortality -Clinical epidemiological studies on the parameters relevant to the estimation of health risks -Human experimental studies on environmental health effects. Animal experiments are only acceptable if relevant to pathogenic aspects. -Methods for studying the topics mentioned above.