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Occupational Medicine 1997;47:21-24
© 1997 Society of Occupational Medicine

research-article

Allergy to flour and fungal amylase in bakery workers

T. A. Smith, K. P. S. Lumley and E. H. K. Hui

Occupational Health, Safety and Hygiene Service, Ranks Hovis McDougall Limited Windsor, Berkshire, SL4 1TJ, UK

The purpose of this study was to describe the prevalence of respiratory symptoms and skin prick test findings in a group of 383 employees in a plant bakery population who had the greatest regular exposure to ingredient dusts. The prevalence of positive skin prick tests to fungal amylase was 16%, in contrast to 6% to wheat flour, suggesting that the principal sensitiser is fungal amylase and not flour. Furthermore, the findings suggest that symptomatic allergy to bread-baking ingredients is uncommon (3.1%). In comparison, occasional short-lived symptoms which do not appear to have an allergic aetiology are relatively prevalent (17.2%). Where sensitisation to ingredients arises, fungal amylase present in bread improvers is the principal allergen.

Keywords      Amylase; asthma; bakers; flour

Received       13 November 1995
Accepted       27 September 1996

Correspondence and reprint requests to: Dr T. A. Smith, Occupational Health, Safety and Hygiene Service, Ranks Hovis McDougall Limited, King Edward House, 27/30 King Edward Court, Windsor, Berkshire, SL4 1TJ, UK


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