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Immunologic findings in confectionary workers.
Zuskin-E; Kanceljak-B; Mustajbegovic-J; Schachter-EN
Ann Allergy 1994 Dec; 73(6):521-526
A study was conducted on the incidence of allergic reactions among confectionery workers. Immunological parameters were assessed in workers at a confectionery factory in Croatia using skin prick tests, evaluation of respiratory symptoms, and lung function studies. Of the 71 workers tested, 31% had positive prick tests results to cacao, 12% had positive reactions to mixed flour, and 9% to chocolate. Increases in serum levels of immunoglobulin-E were observed in 13% of the workers with positive skin tests as well as 12.5% of those with negative results on the skin tests. In addition, those who had negative reactions to the skin tests had significantly increased serum immunoglobulin-M values compared with the positive responders. Significantly higher incidences of asthma and dyspnea were seen in the workers with positive skin test results compared with those with negative results. The degree of across shift lung function decrements was similar in both positive and negative skin test workers, and these decrements were diminished in both groups by pretreatment with disodium-cromoglycate.
NIOSH-Publication; NIOSH-Grant; Pulmonary-system-disorders; Allergic-reactions; Allergens; Occupational-exposure; Bronchial-asthma; Food-processing-workers; Skin-tests; Foodstuff; Pulmonary-function-tests
Medicine Mount Sinai Medical Center One Gustave L Levy Place New York, N Y 10029
Issue of Publication
Annals of Allergy
Mount Sinai School of Medicine, New York, New York
Page last reviewed: May 5, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division