• Dtsch. Med. Wochenschr. · Aug 1988

    Comparative Study

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

    • X Baur, W Weiss, W Sauer, G Fruhmann, K W Kimm, W T Ulmer, V A Mezger, H J Woitowitz, and F K Steurich.
    • Pneumologische Abteilung, Universität München.
    • Dtsch. Med. Wochenschr. 1988 Aug 19; 113 (33): 127512781275-8.

    Abstract140 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.

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