Allergic Examination of Bakers and Millers

Castberg, T; Sørensen, Chr. Mygind

doi:10.1111/j.1398-9995.1948.tb03335.x

Cited by 6 publications

(1 citation statement)

References 13 publications

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“…According to Bonnevie, the etiology of these occupational diseases, allergy to wheat and/or rye flour, has been established by Schloss [1916], who obtained positive im mediate skin reactions in asthmatic bakers with 'ordinary wheat extract'. These early findings were confirmed and extended for example by Baag0e [1933], Castberg and S0rensen [1948], van Dishoeck and Roux [1939], Schwartz [1952], Gadborg [1956], Diedrichs and Lubbers [1955], and Pesta-lozzi and Schnyder [1955]. As early as 1929, de Besche reported on the successful passive transfer of skin reactivity (according to Prausnitz-KUstner) with the serum of 3 asthmatic bakers and 3 grain workers al lergic to wheat flo u r. De Besche concluded that 'these cases are to be regarded as al lergic asthma, acquired by individuals under the influence of special conditions in their work (i.e.…”

Section: Introductionsupporting

confidence: 75%

Flour Allergy in Bakers

Blands

Diamant

Kallós

et al. 1976

Int Arch Allergy Immunol

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Extract of wheat flour obtained by extraction, centrifugation and dialysis was immunochemically characterized by quantitative immunoelectrophoresis using rabbit antibodies. The analysis revealed wheat flour to be composed of 40 antigens, some of which were immunologically partially identical with antigens of rye flour and of common grass pollen. Furthermore, antigens of the gliadin fraction of wheat flour were identified. 25 bakers with allergic complaints working in and around Copenhagen were clinically tested with wheat flour and related extracts. Among 13 bakers with respiratory complaints (asthma and/or rhinitis), 11 showed positive reactions to wheat flour extract when tested in histamine release from basophil leukocytes radioallergosorbent test and skin test, whereas further 2 were positive in the basophil test only. The ability of the IgE of individual sera to adsorb to the individual antigens of wheat flour was examined by means of crossed radioimmunoelectrophoresis. On the basis of these results, individual allergenic components of wheat flour were identified, three of these with comparatively high affinity and frequency.

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Section: Introductionsupporting

confidence: 75%