Respiratory Symptoms and Ventilatory Capacity in Soy Bean Workers

Abstract

Respiratory function was studied in a group of 29 soy workers exposed to soy bean dust produced after extraction of soy oil. The prevalence of all chronic respiratory symptoms was consistently higher in exposed than in control workers, although the differences were not statistically significant. During the Monday work shift there was a significant mean acute across-shift decrease in maximum expiratory flow rates at 50% and 25% vital capacity (FEF50: -6.4%; FEF25: -12.4%). Changes in vital capacity (FVC: -3.6%) and 1-sec forced expiratory volume (FEV1: -2.7%) were smaller, but still statistically significant. There were also statistically significant acute reductions in all ventilatory capacity parameters over the work shift on the following Friday, although the changes were in general smaller than on Monday (except for FEV1). An analysis of Monday preshift values of ventilatory capacity in soy bean workers suggests that exposure to soy bean dust may lead to chronic respiratory impairment in some workers.

CASP8 promoter polymorphism is associated with high-risk HPV types and abnormal cytology but not with cervical cancer

“…Soybean is an important source of protein worldwide, and has long been recognized to be an asthmagen. Despite this, to our knowledge there have only been two other studies published relating to soybean processing workers [Zuskin et al, 1988, 1991; Cummings et al, 2010]. In the Yugoslavian study, acute work‐related symptoms were common, with cough, nasal symptoms, and wheezing being reported by 56%, 41%, and 30% of workers, respectively.…”

“…Whilst the previous study of Yugoslav soybean workers did not identify any clear risk factors for work‐related symptoms, [Zuskin et al, 1988, 1991] atopy, past cigarette smoking, and soybean sensitization have previously been demonstrated to be risk factors for the development of soybean epidemic asthma [Sunyer et al, 1992]. Our study notes consistent findings with those from the recent study from the US [Cummings et al, 2010] demonstrating an increased risk of work‐related symptoms in workers sensitized to soybean.…”

Respiratory symptoms and ventilatory function in confectionery workers.

“…Our previous study of soy bean workers showed that working with soy flour is associated with the development of respiratory symptoms and changes in lung function. 27 Taytard et a!28 showed that in flour mill workers there was a significantly higher prevalence of chronic cough, chronic phlegm, and airway hyper-reactivity than in control workers (p < 0.01) but no differences were noted in prevalences of asthma or allergy. Debelic and Sarvan found considerably higher prevalences of asthma and rhinitis (58%) in bakers than we found in our group 1 workers (nasal catarrh: 19-2-24 1%; asthma 3-8%).'…”

Occupational sensitization to soy allergens in workers at a processing facility

“…In contrast, occupational soy exposure and allergic sensitization are less well characterized. Occupational soy exposures are diverse and range from preprocessed soybeans encased in an outer SH [14], deoiled and dehulled soybean flakes, processed soybean flakes, and soybean flour [5,[15][16][17][18][19][20][21][22][23][24]. Occupational sensitization to soy antigens was first reported in soy mill workers with asthma symptoms in 1934 [5].…”

“…Occupational sensitization to soy antigens was first reported in soy mill workers with asthma symptoms in 1934 [5]. Subsequent studies of processing and mill workers have also identified soy sensitization; however, the allergens in these studies were not identified [16,[20][21][22][23]. Immunoblotting studies of bakers and food processors showed IgE reactivity to higher molecular weight soybean allergens and not to the SH allergens associated with community asthma epidemics [15,19,[24][25][26] or SH processors [14].…”