Abstract:
Background: Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of respiratory
allergy in bakers. The knowledge of occupational allergen sensitization among bakery workers will facilitate the
implementation of preventive measures for respiratory allergies in bakeries. The objective of this study was to
determine the prevalence and factors associated with sensitization to wheat flour and α-amylase in bakers in
Douala.
Methods: A cross-sectional study was conducted in 42 of the 151 bakeries that are present in the city of Douala.
Demographics, clinical data, as well as results of skin prick tests to wheat flour, α-amylase and common aeroallergens were
collected from all participants. A logistic regression model of the SPSS.20 software was used to identify factors associated
with sensitization to wheat flour and α-amylase.
Results: Of the 229 participants included in the study, 222 (96.9%) were male. The mean age was 36.3 ± 8.9 years. The
prevalence of sensitization to flour and α-amylase were 16.6% and 8.3% respectively. After multivariate analysis,
factors associated with sensitization to flour were work seniority and sensitization to storage mites while an age
of 30 years and above was the only factor associated with sensitization to α-amylase.
Conclusion: Bakers in Douala are at risk of sensitization to occupational allergens. The environmental hygiene in
bakeries, health surveillance and the use of personal protective equipment could reduce the risk of respiratory
allergies among bakers.
