Occupational Asthma among Bakers: A Meta-analysis

Background The incidence of asthma among bakers has become one of the most common occupation-related developments of respiratory symptoms; it is known as Baker's asthma. Baker's asthma is thought to be the result of prolonged exposure to allergens and flour dust found in bakeries. The exposure to the flour dust, other enzymes found at their workplace and other allergens has been the focus of studies to understand how bakers develop respiratory symptoms. Methods Research of articles pertaining to “baker's asthma” and “incidence of asthma in millers and bakers” in online medical search engines, such as PubMed, Medline, and Highwire yielded various studies on the subjects. While the recent articles, written in the last 5 years, illustrated the progress achieved in the study of baker's asthma to date, the older articles, going back from 1984, gave important insight into the various studies done over time to better understand baker's asthma. Results Studies have shown that exposure is the main reason behind developing respiratory symptoms in the baking industry. Enzymes, allergens such as gliadins, and other types of flour (i.e. rye flour) have proven to be at the source of onset respiratory symptoms. Continued exposure for susceptible people to those elements will result in onsets of asthma in bakers. Conclusion Studies have brought light to certain aspect of it, but further research needs to be done to better understand it and find solutions to avoid development of respiratory symptoms.