Prevalence and risk factors for allergic rhinitis in bakers in Douala, Cameroon

Ngahane, Bertrand Hugo Mbatchou; Ze, E. Afane; Nde, Francis; Ngomo, E.; Njankouo, Yacouba Mapoure; Njock, Louis Richard

doi:10.1136/bmjopen-2014-005329

Cited by 9 publications

(6 citation statements)

References 27 publications

(33 reference statements)

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“…In our study, we failed to observe a statistically significant effect of occupational sensitization on BHR, respiratory symptoms or ∆FEV1, although in the literature, sensitization to occupational allergens has been observed to be a risk factor for work-related symptoms in bakers (Droste et al 2005;Harris-Roberts et al 2009;Hur et al 2008;Jacobs et al 2008;Mbatchou Ngahane et al 2014;Olivieri et al 2013) or for exercise-induced bronchoconstriction (Minov et al 2013). Moreover, high levels of flour-specific IgE have been found to be good predictors of a positive specific inhalation challenge test (van Kampen et al 2008).…”

Section: Discussioncontrasting

confidence: 78%

Longitudinal predictors of bronchial hyperresponsiveness and FEV1 decline in bakers

Demange

Grzebyk

Héry

et al. 2021

Int Arch Occup Environ Health

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Objective: To determine long-term predictors of bronchial hyperresponsiveness (BHR) and forced expiratory volume in one second (FEV1) decline.Methods: A longitudinal study in 110 bakers in 4 industrial bakeries and 38 non-exposed workers was conducted at the workplace with a mean of 3.3 visits per subject over a period of 13 years and a mean duration of follow-up of 6 years in bakers and 8 years in non-exposed subjects. A respiratory health questionnaire was administered; occupational allergen skin prick tests, spirometry and a methacholine bronchial challenge test were performed at each visit. In each bakery, full-shift dust samples of the inhalable fraction were obtained in order to assess the exposure of each job assignment. The repeated measurements of BHR and FEV1 were analyzed using mixed effects logistic and linear regression models in subjects seen at least twice.Results: BHR, respiratory symptoms and their simultaneous occurrence depended on the duration of exposure.FEV1 significantly decreased with duration of exposure and BHR at a preceding visit. This result persisted when adjusting for the effect of BHR at the current visit. The measured exposure levels were not a significant predictor for any outcome. Occupational sensitization was only a predictor of a decline in FEV1 when duration of exposure was not included. Conclusion:In flour-exposed industrial bakers, length of exposure and smoking are long -term determinants of BHR and of the decrease in FEV1. BHR at a preceding visit predicted lower FEV1 even when accounting for the effect of BHR at the current visit.

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Section: Discussioncontrasting

confidence: 78%

Longitudinal predictors of bronchial hyperresponsiveness and FEV1 decline in bakers

Demange

Grzebyk

Héry

et al. 2021

Int Arch Occup Environ Health

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“…Their diet consists largely of processed food products containing added sodium, fats and sugars, domestic animal products, eggs, milk, offals, stimulants, sweets; as well as heavy alcoholic and sugar-containing beverages intake. They frequently smoke cigarettes with estimated prevalence of tobacco used of 24.5% among adult population [ 24 ] and 11.2% in youth population [ 25 ].…”

Section: Methodsmentioning

confidence: 99%

Association of urinary sodium excretion with blood pressure and risk factors associated with hypertension among Cameroonian pygmies and bantus: a cross-sectional study

Lemogoum

Ngatchou

Lele

et al. 2018

BMC Cardiovasc Disord

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BackgroundHigh salt intake increases blood pressure (BP) and hypertension risk. This study aimed to examine association of urinary sodium excretion with BP and hypertension correlates among Cameroonian pygmies under hunter-gatherer subsistence mode and Bantus, living in urban area under unhealthy behavioral habits.MethodsIn this cross-sectional cluster sampling study, we randomly enrolled rural pygmies living in Lolodorf and urban Bantus living in Douala. The World Health Organization steps questionnaire was used to collect socio-demographic and lifestyle data. Height, weight, BP and single overnight spot urine samples were obtained in all participants. BP was measured in triplicate. Urinary sodium and potassium excretion was determined by flame photometry. Data were recorded and analyzed using SPSS 16.0.ResultsWe included 150 Pygmies and 150 Bantus aged 38 ± 12 years and 33 ± 11 years, respectively (p < 0.0001). Compare to Bantus, pygmy’s height and weight were respectively: 1.54 ± 0.09 m vs 1.72 ± 0.12 m; and 54.4 ± 9.2 kg vs 77.2 ± 14.8 kg, all p < 0.0001. Age-standardized prevalence of hypertension was 3.3% among Pygmies and 28% among Bantus (p < 0.0001). Age-adjusted systolic and diastolic BP were lower in Pygmies than in Bantus (107 ± 12 vs 119 ± 17 mmHg and 71 ± 11 vs 78 ± 13 mmHg respectively, all P < 0.0001). BP increased with age but to a lesser extent in Pygmies (all p < 0.01). Urinary sodium excretion was lower in Pygmies than in Bantus (46.9 ± 32.4 vs 121.5 ± 61.0 mmol/l, p < 0.0001). Systolic and diastolic BP were positively associated with urinary sodium excretion in Bantus (all p < 0.05). In the two groups, urinary potassium excretion was similar, and was not related to blood pressure. In the total study group and in Bantus taken separately, urinary sodium excretion was higher in hypertensive than in normotensive subjects. Multivariable logistic regression showed that urinary sodium excretion, Bantu status and age emerged as independent determinants of hypertension in the whole study group (OR (95%CI): 1.012 (1.005–1.018); 11.408 (3.599–36.165); 1.095 (1.057–1.135) respectively, p < 0.0001).ConclusionHunter-gatherer pygmies exhibit low level of urinary sodium excretion related to low rate of hypertension and slower BP increase with age. Salt intake was a major driver of hypertension in our study population. Our findings highlight the need of efforts to implement nationwide prevention programs promoting risk factor screening and healthier lifestyles including reduction of dietary salt intake in Cameroonian.

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“…23 Moreover, the tasks performed in bakeries subject workers to high levels of heat exposure resulting in health impacts if not properly controlled. 24 Most of the literature on bakery workers have focused on industrialized bakeries studying the respiratory effects of exposure to flour dust [25][26][27][28] or skin irritation and allergies. 28 Other publications have also studied and assessed ergonomic hazards, mainly musculoskeletal disorders, and mental and self-rated health among bakery workers.…”

Section: Introductionmentioning

confidence: 99%

“…Most of the literature on bakery workers have focused on industrialized bakeries studying the respiratory effects of exposure to flour dust 25-28 or skin irritation and allergies. 28 Other publications have also studied and assessed ergonomic hazards, mainly musculoskeletal disorders, and mental and self-rated health among bakery workers.…”

Section: Introductionmentioning

confidence: 99%

Heat Stress-Related Symptoms among Bakery Workers in Lebanon: A National Cross-Sectional Study

Habib

El-Haddad

Halwani

et al. 2021

INQUIRY

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Heat exposure is linked to a range of heat-related illnesses and injuries. This study assessed the association between workers’ perceptions of the work environment and reports of heat stress-related health symptoms in bakery workers in Lebanon. A national cross-sectional survey of workers was carried out in 504 bakeries in Lebanon. One worker in each bakery was interviewed using questions relating to the workplace environment and heat stress-related health symptoms. Heat and humidity measurements were recorded in bakeries. Descriptive analyses were performed, and logistic regression assessed relationships between the workplace environment, worker perceptions, and reports of heat stress-related health symptoms. In total, 47.2% of workers experienced heat stress-related symptoms, 83% perceived workplace temperatures as hot, and 48% perceived these temperatures as affecting their health. Humidex readings showed that 49% of bakeries had conditions unsafe for routine work tasks. Working under pressure (AOR = 1.65; 95% CI = 1.12-2.43), job dissatisfaction (AOR = 1.76; 95% CI = 1.12-2.79), and perceptions that high temperatures negatively affected health (AOR = 2.73; 95% CI = 1.87-3.99) were all significantly correlated to reports of heat stress-related symptoms. Females were more likely to experience heat stress-related symptoms (AOR = 1.96; 95% CI = 1.13-3.39). Workers who reported low levels of water consumption at work were also more likely to experience heat stress-related health symptoms. We conclude that heat exposure potentially impacts workers’ health in Lebanese bakeries. Improvements in workplace conditions, adequate infrastructure, and workers’ training are key interventions for maintaining workers’ health.

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Prevalence and risk factors for allergic rhinitis in bakers in Douala, Cameroon

Cited by 9 publications

References 27 publications

Longitudinal predictors of bronchial hyperresponsiveness and FEV1 decline in bakers

Longitudinal predictors of bronchial hyperresponsiveness and FEV1 decline in bakers

Association of urinary sodium excretion with blood pressure and risk factors associated with hypertension among Cameroonian pygmies and bantus: a cross-sectional study

Heat Stress-Related Symptoms among Bakery Workers in Lebanon: A National Cross-Sectional Study

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