Bronchial responsiveness in bakery workers: relation to airway symptoms, IgE sensitization, nasal indices of inflammation, flour dust exposure and smoking
(2007) In Clinical Physiology and Functional Imaging 27(5). p.327-334- Abstract
- Background Bronchial hyperresponsiveness (BHR) is common in bakery workers. The relation between bronchial responsiveness measured with a tidal breathing method and smoking, airway symptoms, IgE-sensitization, nasal indices of inflammation and flour dust exposure have been studied with bronchial responsiveness expressed as a continuous outcome. Material and methods Bakery workers (n = 197) were subjected to interviews, questionnaires, allergy tests, workplace dust measurements and bronchial metacholine provocation. Eosinophil cationic protein (ECP) and alpha(2)-macroglobulin were measured in nasal lavage. Bronchial responsiveness was expressed as slope(conc), a measurement based on regressing the per cent reduction in FEV1 at each... (More)
- Background Bronchial hyperresponsiveness (BHR) is common in bakery workers. The relation between bronchial responsiveness measured with a tidal breathing method and smoking, airway symptoms, IgE-sensitization, nasal indices of inflammation and flour dust exposure have been studied with bronchial responsiveness expressed as a continuous outcome. Material and methods Bakery workers (n = 197) were subjected to interviews, questionnaires, allergy tests, workplace dust measurements and bronchial metacholine provocation. Eosinophil cationic protein (ECP) and alpha(2)-macroglobulin were measured in nasal lavage. Bronchial responsiveness was expressed as slope(conc), a measurement based on regressing the per cent reduction in FEV1 at each provocation step. Results BHR expressed as slope(conc) was associated with smoking (P = 0.009), asthma symptoms at work (P = 0.001), and occupational IgE sensitization (P = 0.048). After adjusting for baseline lung function the association between BHR and IgE sensitization was no longer present. We demonstrated an association between nasal ECP and BHR (slope(conc) < 3: P = 0.012), but not to alpha(2)-macroglobulin in nasal lavage. No association was seen between BHR and current exposure level of flour dust, number of working years in a bakery or a history of dough-making. Conclusions BHR is related to baseline lung function, work-related asthma symptoms, smoking and nasal eosinophil activity, but not to occupational IgE sensitization and current flour dust exposure when measured with metacholine provocation. The slope(conc) expression seems to be a useful continuous outcome in bronchial responsiveness testing. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/689548
- author
- Storaas, Torgeir ; Irgens, Agot ; Florvaag, Erik ; Steinsvag, Sverre K. ; Ardal, Laila ; Van Do, Thien ; Greiff, Lennart LU and Aasen, Tor B.
- organization
- publishing date
- 2007
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- alpha(2)-macroglobulin, smoking, lavage, eosinophil cationic protein, baseline lung function, nasal, metacholine
- in
- Clinical Physiology and Functional Imaging
- volume
- 27
- issue
- 5
- pages
- 327 - 334
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- wos:000248968900010
- scopus:34548040950
- pmid:17697030
- ISSN
- 1475-0961
- DOI
- 10.1111/j.1475-097X.2007.00755.x
- language
- English
- LU publication?
- yes
- id
- 89f9d3dd-641a-43ca-8e84-c4961cc18998 (old id 689548)
- date added to LUP
- 2016-04-01 12:11:16
- date last changed
- 2022-01-27 00:04:09
@article{89f9d3dd-641a-43ca-8e84-c4961cc18998,
abstract = {{Background Bronchial hyperresponsiveness (BHR) is common in bakery workers. The relation between bronchial responsiveness measured with a tidal breathing method and smoking, airway symptoms, IgE-sensitization, nasal indices of inflammation and flour dust exposure have been studied with bronchial responsiveness expressed as a continuous outcome. Material and methods Bakery workers (n = 197) were subjected to interviews, questionnaires, allergy tests, workplace dust measurements and bronchial metacholine provocation. Eosinophil cationic protein (ECP) and alpha(2)-macroglobulin were measured in nasal lavage. Bronchial responsiveness was expressed as slope(conc), a measurement based on regressing the per cent reduction in FEV1 at each provocation step. Results BHR expressed as slope(conc) was associated with smoking (P = 0.009), asthma symptoms at work (P = 0.001), and occupational IgE sensitization (P = 0.048). After adjusting for baseline lung function the association between BHR and IgE sensitization was no longer present. We demonstrated an association between nasal ECP and BHR (slope(conc) < 3: P = 0.012), but not to alpha(2)-macroglobulin in nasal lavage. No association was seen between BHR and current exposure level of flour dust, number of working years in a bakery or a history of dough-making. Conclusions BHR is related to baseline lung function, work-related asthma symptoms, smoking and nasal eosinophil activity, but not to occupational IgE sensitization and current flour dust exposure when measured with metacholine provocation. The slope(conc) expression seems to be a useful continuous outcome in bronchial responsiveness testing.}},
author = {{Storaas, Torgeir and Irgens, Agot and Florvaag, Erik and Steinsvag, Sverre K. and Ardal, Laila and Van Do, Thien and Greiff, Lennart and Aasen, Tor B.}},
issn = {{1475-0961}},
keywords = {{alpha(2)-macroglobulin; smoking; lavage; eosinophil cationic protein; baseline lung function; nasal; metacholine}},
language = {{eng}},
number = {{5}},
pages = {{327--334}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Clinical Physiology and Functional Imaging}},
title = {{Bronchial responsiveness in bakery workers: relation to airway symptoms, IgE sensitization, nasal indices of inflammation, flour dust exposure and smoking}},
url = {{http://dx.doi.org/10.1111/j.1475-097X.2007.00755.x}},
doi = {{10.1111/j.1475-097X.2007.00755.x}},
volume = {{27}},
year = {{2007}},
}