[Baking ingredients as a contributory cause of baker's asthma]

Abstract

140 bakers with occupation-related asthma symptoms and/or rhinoconjunctivitis were tested for specific IgE antibodies against various enzyme-containing baking components. 5-24% of subjects were sensitive to several carbohydrate-splitting enzymes obtained from mould fungi (amyloglucosidase, hemicellulase and alpha-amylase), as well as/or against soya flour. But allergies against the proteolytic enzymes papain and B. subtilis protease were rare (about 1%). These results indicate that various baking components, especially mould enzymes, play a not insignificant role in the causation of baker's asthma.