Prevention of Work-related Asthma: Study Search

Prevention LevelPrimary
AuthorFishwick D
Study Year2011
CountryUK
Molecular Weight of AgentHMW
Agent CategoryPlants
Specific AgentFlour dust
Occupation Bakers
Outcome/DiagnosisRespiratory symptoms and sensitization
Activity Intervention Workplace training programs
Participation Rate69% (264 of 380) subjects completed the assessments.
Intervention EffectivenessCurrent flour exposed workers being warned of the health implications were statistically more likely
  • To have been aware of the existence of exposure limits for flour (63 versus 48%, p<0.05)
  • To keep flour dust levels down (44 versus 30%, p<0.05)
  • To use respiratory protective equipment (93 versus 59%, p<0.01)
  • To have commenced a health surveillance program (83 versus 41%, p<0.001)
Work-related respiratory symptoms in those with current flour exposure according to whether workers were warned about the health implications of breathing flour dust: n (%)
  • Cough: 5 (7) vs 11 (10)
  • Chest tightness: 3 (4) vs 14 (13)
  • Wheeze: 1 (1) vs 12 (11)
  • Dyspnoea 3 (4) vs 7 (6)
  • Nasal symptoms 10 (14) vs 22 (20)
  • Any lower respiratory 9 (12) vs 26 (24)
  • Any symptoms 14 (19) vs 35 (31)
Specific sensitization to workplace allergens was more prevalent but not significant at the 5% level in those not warned about the effects of flour dust.
Page last reviewed: February 20, 2020