Sensitisation profiles of workers exposed to bakery flours

Munyadziwa Muvhali, Edith Ratshikhopha, Tahira Kootbodien, Nisha Naicker, Tanusha S. Singh

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


Respiratory allergic disease among workers exposed to bakery flour dust is common and atopy is an important risk factor in the development of disease. Currently, a skin-prick test is still an important diagnostic test for allergic sensitisation to bakery flour allergens. In this study, the sensitisation profiles of 144 workers were analysed; the workers had been skin prick-tested with bakery flour allergens and ten aeroallergens from years 2002 to August 2019. Seventy-three percent of them were sensitised to at least one of the six flour allergens tested: sensitisation to wheat was highest among them, followed by rye. Of the aeroallergens tested, Dermatophagoides pteronyssinus (house-dust mite) displayed the highest sensitisation, followed by Bermuda grass. A significantly strong correlation was observed between wheat and rye flour sensitisation and also between oats and soya flour sensitisation. In this study, skin-prick testing was shown to be an integral diagnostic method in determining bakery flour sensitisation among exposed workers. Atopy was shown to be a significant risk factor for the development of sensitisation among the workers.

Original languageEnglish
Pages (from-to)30-34
Number of pages5
JournalCurrent Allergy and Clinical Immunology
Issue number1
Publication statusPublished - 2020


  • Aeroallergens
  • Atopy
  • Bakery flour
  • Respiratory allergy disease
  • Skin-prick test

ASJC Scopus subject areas

  • Immunology and Allergy


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