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. 1993 Nov;29(5 Pt 1):723-8.
doi: 10.1016/0190-9622(93)70237-n.

alpha-Amylase, a flour additive: an important cause of protein contact dermatitis in bakers

M A Morren  1 , V Janssens, A Dooms-Gossens, E Van Hoeyveld, A Cornelis, C De Wolf-Peeters, A Heremans
Affiliations

alpha-Amylase, a flour additive: an important cause of protein contact dermatitis in bakers

M A Morren et al. J Am Acad Dermatol. 1993 Nov.

Abstract

Background: alpha-Amylase, an enzyme commonly used in flour additives, has been reported to be an important cause of rhinitis and asthma in bakers.

Objective: Our purpose was to determine whether this enzyme could also cause dermatitis. We tested it routinely in bakers with hand eczema.

Methods: Patch tests were administered with the International Contact Dermatitis Research Group standard series and a bakery series and scratch-chamber or prick tests were performed with the bakers' own material and with alpha-amylase powder.

Results: Of 32 bakers tested, seven had an immediate wheal-and-flare reaction and two also had a delayed eczematous reaction. High dilutions of the alpha-amylase powder still gave strong reactions.

Conclusion: alpha-Amylase is an important cause of skin reactions in bakers and should be tested routinely if a contact allergy is suspected.

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