Azem T, Sticherling M, Berking C, Wagner N (2024)
Publication Type: Journal article
Publication year: 2024
Book Volume: 50
Pages Range: 463-467
Journal Issue: 10
DOI: 10.1055/a-2363-0887
Bakers are at high risk of developing occupational rhinoconjunctivitis and asthmatic symptoms. The so-called baker's asthma is a form of occupational allergic asthma, which is typically triggered by grain or flour dust as a workplace-related inhalant allergen. A specific medical history enables the classification of workplace-related respiratory exposure to occupational risks. In addition, the diagnosis of baker's asthma requires thorough allergy diagnostics through prick testing and serological determination of specific IgE antibodies to detect a type I sensitization to occupational inhalant allergens, as well as lung function tests. Early diagnosis and identification of the triggering inhalant allergen are important to favorably influence the prognosis by the timely initiation of measures to avoid exposure. In the following, we present the case of a 30-year-old trained baker who developed occupational asthmatic symptoms first during production of liquorice sweets that necessitated a transfer within the company.
APA:
Azem, T., Sticherling, M., Berking, C., & Wagner, N. (2024). Baker's asthma due to liquorice production? Bäckerasthma bei der Lakritzherstellung? Aktuelle Dermatologie, 50(10), 463-467. https://doi.org/10.1055/a-2363-0887
MLA:
Azem, Tara, et al. "Baker's asthma due to liquorice production? Bäckerasthma bei der Lakritzherstellung?" Aktuelle Dermatologie 50.10 (2024): 463-467.
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