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Bronchial responsiveness in bakery workers: relation to airway symptoms, IgE sensitization, nasal indices of inflammation, flour dust exposure and smoking

Storaas, Torgeir; Irgens, Agot; Florvaag, Erik; Steinsvag, Sverre K.; Ardal, Laila; Van Do, Thien; Greiff, Lennart LU and Aasen, Tor B. (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)
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author
organization
publishing date
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
Wiley Online Library
external identifiers
  • wos:000248968900010
  • scopus:34548040950
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
2007-12-20 14:27:54
date last changed
2017-01-01 04:55:15
@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) &lt; 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},
  keyword      = {alpha(2)-macroglobulin,smoking,lavage,eosinophil cationic protein,baseline lung function,nasal,metacholine},
  language     = {eng},
  number       = {5},
  pages        = {327--334},
  publisher    = {Wiley Online Library},
  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},
  volume       = {27},
  year         = {2007},
}