| Primary |
| Fishwick D |
| 2011 |
| UK |
| HMW |
| Plants |
| Flour dust |
| Bakers |
| Respiratory symptoms and sensitization |
| Workplace training programs |
| 69% (264 of 380) subjects completed the assessments. |
| Current flour exposed workers being warned of the health implications were statistically more likely
<ul>
<li> To have been aware of the existence of exposure limits for flour (63 versus 48%, p<0.05)</li>
<li> To keep flour dust levels down (44 versus 30%, p<0.05)</li>
<li> To use respiratory protective equipment (93 versus 59%, p<0.01)</li>
<li> To have commenced a health surveillance program (83 versus 41%, p<0.001)</li></ul>
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 (%)
<ul>
<li> Cough: 5 (7) vs 11 (10)</li>
<li> Chest tightness: 3 (4) vs 14 (13)</li>
<li> Wheeze: 1 (1) vs 12 (11) </li>
<li> Dyspnoea 3 (4) vs 7 (6)</li>
<li> Nasal symptoms 10 (14) vs 22 (20) </li>
<li> Any lower respiratory 9 (12) vs 26 (24) </li>
<li> Any symptoms 14 (19) vs 35 (31)</li></ul>
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. |
